As anyone that remotely follows my blog knows, I make an effort to get in 8-10 cups of veggies a day…not only that, I try to get in 8-10 cups of COOKED veggies a day (don’t worry, I still get in some raw ones too!). The reasons for this are many, but one of the big ones is that cooking veggies allows one to get even more of them in, because they often cook down, or reduce in size. More veggies = more nutrients and minerals, so this is a good thing!
This goal makes me aim to get in 2-3 cups per meal, and this cooked cabbage and veggie salad is PERFECT for this! Loads of veggies and super yummy flavors make for a great meal or side dish with some sort of protein. Today was a light lunch, so I just made this for lunch itself. Talk about satisfied! I felt terrific after eating this!
As the name indicates, the main ingredient in this salad is red cabbage. A super nutritious cruciferous veggie with loads of health benefits!
Woo-hoo! Love seeing all those health benefits of something that I’m putting in my body! Especially since it’s a delicious way to be healthy! Let’s get to the recipe!
COOKED CABBAGE AND VEGGIE SALAD
Ingredients: 2-4 servings
- 1/2 small head of red cabbage, cut into very thin slices
- 2 cups of frozen peas, cooked as indicated on the package
- 2 carrots, chopped into small slices
- 1 onion, chopped
- 1 Tbsp. olive oil
- 1/2 tsp. garlic granules
- 1/3 tsp. onion powder
- 1/2 cup of water
- sea salt, to taste
1.) Prepare the peas as indicated on the package. Set aside.
2.) Heat the olive oil over medium heat in a large frying pan. Add the carrots and onion. Cook for 3 minutes. Add the cabbage, garlic granules, onion powder, and 1/2 cup of water. Cook for 10 minutes, or until the water cooks off and the cabbage is very tender (almost noodle like). Add the peas, and cook for an additional 2 minutes.
3.) Remove from the heat, and season with sea salt, to taste. Transfer to plates to serve.
Loads of nutrition on a plate! Enjoy! 🙂