New Posts  All Forums:Forum Nav:

cabbage help

post #1 of 14
8/9/08 at 5:30pm
Thread Starter 
Hey there! Does anybody know of any recipe to cook cabbage, without using any fats or carbs? I'm currently in precontest diet for a bodybuilding show (only two weeks to go!) My allowed food source list is very limited (no fats or carbs for most meals) any help would be much appreciated, and possibly save my sanity!!
Reply
post #2 of 14
8/9/08 at 6:35pm
Well, my late grandmother used to tell of going to bed hungry after having a supper of cabbage soup when she was a young child. Apparently this was the most basic of soups since the recipe was, boil some cabbage leaves in water for several minutes. Save the cabbage leaves for another meal. I don't recall her ever mentioning the use of salt or pepper. She was young so maybe she didn't know.
Reply
post #3 of 14
8/9/08 at 6:49pm

no recipe, but suggestions

Addressing the current trend/fad for raw foods may get some attention. Perhaps a puree or juice of cabbage can begin a cold sauce or dressing for another food.

The leaves can be used to make a "wrap" sandwich with your other ingredients.

Another point is that boiling always removes a great deal of flavor and nutrients. If you do cook the cabbage, please consider steaming or baking it.
Reply
post #4 of 14
8/9/08 at 7:25pm
Steam cabbage till tender remove leaves,put in ice bath.
in rice cooker, cook quinta with onions,pepper,hot peppers,chicken stock
you can add just about any spice you want to it. cook quinta in chicken stock. once done cool. add whites mix and form into balls then wrap in cabbage leafs. IN bake dish put a can of crushed tomatoes on bottom season
place the wrapped cababage balls in dish cover and bake


Steamed cabbage with cellery seeds/with tomatoes if you like
Reply
post #5 of 14
8/9/08 at 7:48pm
For those days when you can have a little olive oil:

Cut a head of cabbage in half, slicing through the core. Cut out the core by slicing alongside either side at an angle. Place the cabbage on its cut surface, and cut thick slices.

Lightly oil a baking pan- or sprinkle vinaigrette of your choice in the pan. Place the slices of cabbage in the pan, then sprinkle with a bit more vinaigrette or oil.

Cover tightly with foil. Bake at 400 degrees for 30 minutes. Remove the foil and bake another 10-15 minutes.

This is delicious hot or cold. I learned this recipe years ago from a low carb website.
Reply
post #6 of 14
8/9/08 at 8:19pm
using just enough water to cover the bottom of a sauce pan , throw in a heap of chopped cabbage, some caraway seeds, and some chopped tomato on top wilt down till just cooked and stir occasionaly bring the tomatoes to the just cooked stage the whole process will take less than 5 minutes and tastes delicious
you could do the same with lemon or lime juice added and no tomatoes

what about making up coleslaw with no mayonaise and swapping that for low fat yogurt or a little orange or apple juice
use some of your egg whites and make a savoury mousse and roll it in some soft cabbage leaves and steam it with a little chilli
Reply
post #7 of 14
8/10/08 at 1:10pm
Thread Starter 
Thank you very much for the ideas, I really do appreciate them. What is Quinta? Only 13 days to go, then I can start cooking for real...wooohoo!
Reply
post #8 of 14
8/10/08 at 5:44pm
What about sauerkraut? Is that permissible and something you actually like to eat? Put a couple cups of that, with juice, in a saucepan, throw in about a 1/4 cup diced red bell pepper, a couple of coarsely chopped green onions, maybe some frozen corn kernels, a dash of mustard powder, a drop or two of worcesteshire sauce and simmer for 15 minutes or so. Depending on how moist the kraut is you may need to splash in some extra water on occasion to keep it from scorching.

mjb.
Reply
post #9 of 14
8/10/08 at 6:46pm
I think 911 mean "quinoa".....?
Reply
post #10 of 14
8/10/08 at 7:14pm
Quinoa is pretty high in carbs ....

Carbs in Quinoa

scb
Reply
post #11 of 14
8/10/08 at 10:23pm
I agree with Tessa - I cook it fairly much the same when trying to keep fat intake down. Finely slice it, into frying pan with a little chicken stock, water, salt, pepper, maybe a pinch of sugar if you are allowed (or substitute), fry off till a little wilted but still crunchy. Enjoy it as a base for some steamed fish or boneless skinless chicken. Maybe some light soy sauce splashed on at last moment, plus any fresh herbs you prefer.

Or poached sliced cabbage as a soup - simmering low fat chicken stock, season this with fish sauce, soy, garlic, ginger, chopped chilli, add cabbage and some sliced mushrooms, simmer 5 mins, take off the heat, swirl in an egg white, serve over chopped spring onions/green onions. Eat it straight away or the mushrooms can get rubbery, same with the egg white.

You could also use whole cabbage leaves, blanched in boiling water for a minute or so until just tender, to wrap other foods you are allowed, such as shredded carrot, mung bean sprouts, shredded steamed chicken fillet, sliced steamed fish, fresh herbs, finely sliced bell peppers/ capsicums. Put some filling inside each leaf, roll 'em up, steam for few minutes - yum. Use a light soy or sweet chilli sauce for dipping if liked, or greek yoghurt or tzatziki.
Reply
post #12 of 14
8/10/08 at 10:57pm
I agree with Tessa - I cook it fairly much the same when trying to keep fat intake down. Finely slice it, into frying pan with a little chicken stock, water, salt, pepper, maybe a pinch of sugar if you are allowed (or substitute), fry off till a little wilted but still crunchy. Enjoy it as a base for some steamed fish or boneless skinless chicken. Maybe some light soy sauce splashed on at last moment, plus any fresh herbs you prefer.

Or poached sliced cabbage as a soup - simmering low fat chicken stock, season this with fish sauce, soy, garlic, ginger, chopped chilli, add cabbage and some sliced mushrooms, simmer 5 mins, take off the heat, swirl in an egg white, serve over chopped spring onions/green onions. Eat it straight away or the mushrooms can get rubbery, same with the egg white.

You could also use whole cabbage leaves, blanched in boiling water for a minute or so until just tender, to wrap other foods you are allowed, such as shredded carrot, mung bean sprouts, shredded steamed chicken fillet, sliced steamed fish, fresh herbs, finely sliced bell peppers/ capsicums. Put some filling inside each leaf, roll 'em up, steam for few minutes - yum. Use a light soy or sweet chilli sauce for dipping if liked, or greek yoghurt or tzatziki.
Reply
post #13 of 14
8/10/08 at 10:58pm
I agree with Tessa - I cook it fairly much the same when trying to keep fat intake down. Finely slice it, into frying pan with a little chicken stock, water, salt, pepper, maybe a pinch of sugar if you are allowed (or substitute), fry off till a little wilted but still crunchy. Enjoy it as a base for some steamed fish or boneless skinless chicken. Maybe some light soy sauce splashed on at last moment, plus any fresh herbs you prefer.

Or poached sliced cabbage as a soup - simmering low fat chicken stock, season this with fish sauce, soy, garlic, ginger, chopped chilli, add cabbage and some sliced mushrooms, simmer 5 mins, take off the heat, swirl in an egg white, serve over chopped spring onions/green onions. Eat it straight away or the mushrooms can get rubbery, same with the egg white.

You could also use whole cabbage leaves, blanched in boiling water for a minute or so until just tender, to wrap other foods you are allowed, such as shredded carrot, mung bean sprouts, shredded steamed chicken fillet, sliced steamed fish, fresh herbs, finely sliced bell peppers/ capsicums. Put some filling inside each leaf, roll 'em up, steam for few minutes - yum. Use a light soy or sweet chilli sauce for dipping if liked, or greek yoghurt or tzatziki.
Reply
post #14 of 14
8/11/08 at 5:14am
DC - I like some of your ideas. Thanks for posting them. They've given me some ideas as well.

shel
Reply
New Posts  All Forums:Forum Nav:
  Return Home