Winter makes us want to indulge in comfort foods, but, the traditional favorites, like mac n’ cheese and shepherd’s pie, are generally high in fat and calories, and don’t necessarily help one stay Fashionably Healthy.
Lately, I have become obsessed with an old standby, cabbage. From the dieter’s perspective, 1 cup of cooked cabbage weighs in at a meager 34 calories! Now, if you are feeling particularly hungry, you can definitely indulge in a few cups of cabbage, completely guilt free and feel satisfied for quite awhile.
From a health perspective, it’s got LOTS of nutrients. Calcium (the kind you can actually absorb from vegetables), potassium, vitamin K, vitamin C, fiber, the B vitamins and choline. You can get more in-depth nutrition information on the USDA’s Nutrient Data Laboratory website, which is where I get most of my nutrient data. Back in December, The New York Times featured this lovely vegetable, and there are lots of different recipes from which to choose.
I use this simple preparation:
- Shred up 1 whole head of cabbage (you can add in an onion for additional flavor),
- Saute at a medium high heat in 1 – 2 tablespoons of canola oil until the cabbage becomes very wilted. It’s best to keep rotating the cabbage by using tongs and bringing the more cooked cabbage to the top. This can take about 20 minutes or so, depending on how well cooked you like it.
- I usually add a teaspoon of sesame oil and a teaspoon of low sodium soy sauce and salt and pepper to taste. Sometimes I will throw on some sriracha sauce for a spicy kick.
And it’s worth mentioning that capsaicin, the active ingredient in hot sauce, has been discussed as a possible weight loss aid, so this dish not only tastes good, but, has the potential to curb your appetite on several levels, so enjoy!