Cabbage Lady, come here.

[Anonymous]

Anonymous wrote:Ah! I am here for you! Even if you are mocking me, I don't care. I love sharing my love for cabbage.

Tonight I made for dinner roasted chicken pieces on top of a bed of cabbage and carrots. Large pieces of cut-up cabbage. I got this recipe and modified it a bit from another dcum pp. It was delicious! Use spices you like, salt, pepper, seasoned salt.

I also eat fresh cabbage rolls/cups with a bit of ground beef/chicken or turkey, not too much meat, BCS of calories. I make a sauce with tabasco, sugar-free ketchup, and vinegar. (king od like hot wings sauce) I do this with whole cabbage leave that has been pickled. It tastes like sauerkraut.

Cabbage soup is also delicious. I sautee onion and garlic in a large pot, then add large quarters of cabbage, add spices, tomato paste, pepper if you like it, and carrots and cook it for 40 minutes or less, till it is tender.

My favorite "salad" is shredded cabbage with a bit of salt and vinegar.
I have more recipes involving fresh cabbage and sauerkraut, eggs, and potatoes, but I hope this can get you started.

I am another huge cabbage fan. Thank you for these suggestions!

[Anonymous]

Anonymous wrote:Okay. Maybe simple but — why cabbage in particular? I’m going too Google but is it digestive support or something else? Appetite suppressant?

CL here. Because it is just short of a miracle for your digestive system. Ok, maybe not a miracle but the benefits of cabbage are well known. Look it up.
It is not lettuce, it belongs to the same group of veggies like broccoli and cauliflower.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Okay. Maybe simple but — why cabbage in particular? I’m going too Google but is it digestive support or something else? Appetite suppressant?

I just really like the flavor and texture. And it lasts forever in the fridge!

Good point.

Also, it's really cheap.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ah! I am here for you! Even if you are mocking me, I don't care. I love sharing my love for cabbage.

Tonight I made for dinner roasted chicken pieces on top of a bed of cabbage and carrots. Large pieces of cut-up cabbage. I got this recipe and modified it a bit from another dcum pp. It was delicious! Use spices you like, salt, pepper, seasoned salt.

I also eat fresh cabbage rolls/cups with a bit of ground beef/chicken or turkey, not too much meat, BCS of calories. I make a sauce with tabasco, sugar-free ketchup, and vinegar. (king od like hot wings sauce) I do this with whole cabbage leave that has been pickled. It tastes like sauerkraut.

Cabbage soup is also delicious. I sautee onion and garlic in a large pot, then add large quarters of cabbage, add spices, tomato paste, pepper if you like it, and carrots and cook it for 40 minutes or less, till it is tender.

My favorite "salad" is shredded cabbage with a bit of salt and vinegar.
I have more recipes involving fresh cabbage and sauerkraut, eggs, and potatoes, but I hope this can get you started.

I am another huge cabbage fan. Thank you for these suggestions!

You are welcome!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Okay. Maybe simple but — why cabbage in particular? I’m going too Google but is it digestive support or something else? Appetite suppressant?

I just really like the flavor and texture. And it lasts forever in the fridge!

Good point.

Also, it's really cheap.

So cheap! My golden lost weight eating green beans and cabbage. He obviously had regular dog food too. When I start peeling leaves, he runs straight to the kitchen begging!
But, it is a great food for stomach health.

[Anonymous]

I recall putting large whole cabbage leaves on my engorged breasts when having breastfeeding issues. Or was that a bag of frozen peas?

[Anonymous]

CL again. I also wanted to let everyone know that pomegranates are also awesome for your health.

[Anonymous]

Anonymous wrote:I recall putting large whole cabbage leaves on my engorged breasts when having breastfeeding issues. Or was that a bag of frozen peas?

It was likely cabbage. One of the miracle cures found in nature!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Okay. Maybe simple but — why cabbage in particular? I’m going too Google but is it digestive support or something else? Appetite suppressant?

I just really like the flavor and texture. And it lasts forever in the fridge!

Good point.

Also, it's really cheap.

And crunchy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Following. I’ve never met or heard of cabbage lady, but the pleasure is mine! Thank you for allowing me to take a sit and listen in on your cabbage secrets to health and fitness. I only knew it was good for reducing engorgement. 😊

I am the cabbage lady. I also posted my reply to op. My mom has artificial knees. When they get too painful/inflamed, she puts cabbage on her knees. It helps her tremendously with the pain. Plus, surely everyone knows the benefits of cabbage for stomach health? Ulcers and GERD?

I didn’t realize that benefit. Sold.

-pp

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Okay. Maybe simple but — why cabbage in particular? I’m going too Google but is it digestive support or something else? Appetite suppressant?

I just really like the flavor and texture. And it lasts forever in the fridge!

Good point.

Also, it's really cheap.

And crunchy.

And delicious!

I like to have shredded cabbage, rinsed kidney beans, and sliced Hillshire sausage links. Or without and anything else you want to add. With a twist of kosher salt and a dash of ground pepper and splash of lite soy sauce.


It’s delicious.

[Anonymous]

I love kimchi!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Okay. Maybe simple but — why cabbage in particular? I’m going too Google but is it digestive support or something else? Appetite suppressant?

I just really like the flavor and texture. And it lasts forever in the fridge!

Good point.

Also, it's really cheap.

And crunchy.

And delicious!

I like to have shredded cabbage, rinsed kidney beans, and sliced Hillshire sausage links. Or without and anything else you want to add. With a twist of kosher salt and a dash of ground pepper and splash of lite soy sauce.


It’s delicious.

Oh that sounds good. I like to steam it with polish sausage, onions, baby carrots and maybe potatoes. So yummy lasts for days. Reheats well. I make a giant pot and have leftovers for lunch for teenage boys.

[Anonymous]

OK lately I started making a topping/slaw for street tacos, but my family ends up eating it straight out of the bowl and in this way getting a full salad without knowing it.

I thinly slice any peppers I have around, have used red, orange and serrano, banana peppers, whatever. Thinly sliced cabbage. A bunch of cilantro, I just snip it with scissors into the bowl. Squeeze a whole lime, sprinkle a bit of red wine vinegar, and lots of salt. Toss and let sit. It is addictive. I made it to go on top of fish tacos but my teens who hate veggies have been eating it plain out of the bowl.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Okay. Maybe simple but — why cabbage in particular? I’m going too Google but is it digestive support or something else? Appetite suppressant?

I just really like the flavor and texture. And it lasts forever in the fridge!

Good point.

Also, it's really cheap.

And crunchy.

And delicious!

I like to have shredded cabbage, rinsed kidney beans, and sliced Hillshire sausage links. Or without and anything else you want to add. With a twist of kosher salt and a dash of ground pepper and splash of lite soy sauce.


It’s delicious.

Oh that sounds good. I like to steam it with polish sausage, onions, baby carrots and maybe potatoes. So yummy lasts for days. Reheats well. I make a giant pot and have leftovers for lunch for teenage boys.

Can you share how you are steaming this big pot of food? Do all the ingredients go in at the same time? For how long?