Butternut and Cabbage Stew

Adapted from Green Kitchen Stories

INGREDIENTS:

• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon coconut oil
• 1 large butternut squash, cubed
• 1 large head red cabbage, sliced
• 1 tablespoon dried rosemary, ground
• juice of one lemon
• 1 cup uncooked brown rice
• 2 cups dried black-eyed peas, cooked
• 8 cups water
• 1 vegetable bouillon cube
• 4 bay leaves
• 1/4 cup balsamic vinegar 

METHOD:

• Saute onion in coconut oil until translucent; add garlic and saute a minute longer
• Stir in butternut squash
• Add water, rosemary, lemon, rice, bouillon and bay leaves and stir well
• Add red cabbage and stir well
• Bring to a boil and simmer about 30 minutes or until butternut squash is tender
• Meanwhile, cook black-eyed peas in Instant Pot for 15 minutes on manual with natural release
• Drain black-eyed peas and combine with butternut/cabbage stew
• Stir in balsamic vinegar and salt to taste

175 calories per 1 cup serving

Sausage Smothered in Red Cabbage

Adapted from Allrecipes

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, thinly sliced
• 1 small head red cabbage, sliced
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 cup water
• 1 package Tofurky Italian Sausage, sliced
• 1 tablespoon red wine vinegar
• 1 apple, diced

METHOD

• Saute onion in oil until translucent
• Stir in cabbage, salt, lemon juice and water
• Bring to a boil then simmer, covered, for 15 minutes, stirring occasionally
• Add sausage, red wine vinegar and apple, stir and continue cooking, covered, another 15 minutes
• Serve over mashed potatoes 

Hearty Red Cabbage Soup

Adapted from Prevention.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, chopped
• 1 head red cabbage, thinly sliced
• 4 stalks celery, thinly sliced
• 1/3 cup red wine vinegar
• 1 tablespoon caraway seeds
• 6 cups vegetable broth or vegetable bouillon
• 1/2 cup tomato puree
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 cups cooked beans (cannellini, great northern)

METHOD:

• In a large pan heat oil over medium heat; add onion and garlic; stir
• Cover the pan and cook for 10 minutes, stirring frequently
• Add cabbage, celery, vinegar and caraway seeds
• Cover and cook for 10 minutes, stirring frequently
• Add broth, tomato puree, thyme and bay leaf
• Cover and simmer for 20 minutes
• Remove bay leaf
• Stir in beans and heat through