Mar
16

Gluten-Free Cabbage — Menu Plan Mar. 16

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RainbowCabbage This month, we’re Eating a Rainbow of produce at the Gluten-Free Menu Swap. This week’s theme is CABBAGE!

I’m not a big fan of cabbage. Honestly, I can think of lots of other green produce I would prefer. But, it just seems appropriate for St. Patrick’s Day, don’t you think? And, I do like cabbage in slaws. I also like to use red cabbage in salads for its nice color.

Eating Cabbage for Health. It’s not surprising that eating raw or quickly-cooked cabbage will give you the most health benefits. You don’t want to cook out all the good stuff! It’s high in Vitamins K and C, and contains vitamins B1, B2, B3, and B6. It’s also high in Manganese and Potassium, and contains magnesium, calcium, and iron.

Adding Cabbage To Your My Diet. The research on all the vitamins and minerals in cabbage, and the health benefits is overwhelming. After reading some articles about the nutritional qualities of cabbage, I’ve determined it should be a regular part of our diet! This article by Mercola sums it up: “Ample proof is available showing cabbage to have more medicinal value than any other natural food. It helps heal stomach ulcers and may help prevent cancer. Colon, prostate, and breast cancer risk are minimized with good amounts of cabbage in the diet. In fact, some studies indicate that cabbage ingestion may be more effective than any other treatment.” And The World’s Healthiest Foods says you should eat it 2-3 times a week. I’m definitely taking another look at this vegetable.

Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More I pulled this cookbook off my shelf for inspiration, and found a couple great new recipes to try: Greek Shaved Cabbage and Fennel Salad and Five-Spice Red Cabbage Salad.

I found some fun new Gluten-Free Recipes on the web, too:

Don’t forget to check below our menu for more gluten-free menus, meals, and recipes with Cabbage from our gluten-free blogging friends.

Celiac Family’s Menu This Week:

Slow-Cooked Pulled Chicken

Slow-Cooked Pulled Chicken

Spicy Slaw

Spicy Slaw

Irish Potato Farls

Irish Potato Farls

Monday –  BBQ Chicken Sandwiches (Pulled Pork recipe, but using chicken instead) with Spicy Slaw

Tuesday – Corned Beef and Cabbage

Wednesday – Leftover Buffet

Thursday – Hamburgers with Irish Potato Farls and Roasted Broccoli and Cauliflower

FridayFish Tacos with Red Cabbage Slaw

Saturday – Eating Out

Sunday – Pizza with Five-Spice Red Cabbage Salad

Gluten Free Menu Swap Roundup

Angela’s Kitchen: Gluten-Free and Dairy-Free Menu
Since avoiding boiled, mushy cabbage, Angela has found that she loves cabbage cooked other ways. She has some great recipes for it, too: Lazy Cabbage Roll Casserole, Napa Cabbage Slaw, Mongolian Chicken and VeggiesKimchi, Cilantro Cashew Salad, Apple Slaw, Chinese Dumplings (Potstickers), Fish Tacos with Red Cabbage SlawSlow Cooker Moo Shu ChickenCorn RelishSlow Cooker Pork Lo Mein, and Honey-Orange Bean & Vegetable Slaw. In addition to the Lazy Cabbage Roll Casserole she’s making this week for dinner, she’ll also be making Teriyaki Burgers, Mongolian Chicken and Veggies, Slow-Cooker Sloppy Joes, and Pineapple-Garlic Pork Chops.

The Girl Who Couldn’t Eat Anything: eating without Gluten, Dairy, Peanuts, Oats, or Meat
Elisabeth is making a Stir-Fry this week with noodles, cabbage, and coconut aminos. She’ll also be having Rotisserie Chicken, Tomato Soup, Freezer Burritos, Cauli-Power Fettichini “Alfredo”, Copycat recipes for Chipotle Beans and Rice, Veggie Sandwiches, and Pizza. She also has a link for GF, Paleo, and GAPS-friendly Chocolate Chip Cookie Bites, I need to try.

Come back later to check this week’s post and see who else may be sharing their gluten-free menus, recipe links, and ideas for including Cabbage in meals.

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • Join us next week at Angela’s Kitchen for sharing gluten-free menus and recipes with Pineapple.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme. We welcome suggested themes, too!

Need more menu ideas?

  • smallbuttonLaura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.
Categories : Menu Plan

7 Comments

1

I used to think I did not care for cabbage (I’ve not been a fan of cole slaw), but then I found that I loved its crunch when adding it to a salad per a recipe from a friend. Then I didn’t want leftover “cole slaw” mix to go to waste so I used the shredded cabbage in a tomato-based soup. It added a great peppery flavor and the small pieces tasted like noodles. I’ve also added those pieces of cabbage to smoothies–green ones and sweeter ones–and they work wonderfully well. So I’ve been doing more with cabbage and loving it. Don’t think I’d do traditional cabbage as in Corned Beef and Cabbage, but one day I might surprise myself. 😉

Yum on those potato farls!

Shirley

2

[…] theme for the Gluten Free Menu Swap over at Celiac Family is cabbage! I bought a cabbage a couple of weeks ago and still have half of it left. Last week we […]

3

[…] of Celiac Family is hosting the Gluten Free Menu Swap this week. We’re on to green this week with Cabbage. I […]

4

Better late than never, my menu is up: http://angelaskitchen.com/2015/03/16/menu-plan-monday-march-16-2015/. Thank you for hosting this week! It is Spring Break this week for my daughters so I got caught up in the fun yesterday. 🙂

I like the different types of cabbages. They all have different flavors and textures, maybe you’ll find one you like more. My one daughter doesn’t care for regular cabbage (unless finely chopped and cooked in something), but love Napa cabbage. It has a much milder flavor – yum! I also finely chop onions, cabbage and carrots (about the size the meat will be when cooked and crumbled) and cook with ground beef (maybe up to one part veggies to two parts meat) when making sloppy joes. Adds sweetness and veggies, but still tastes like sloppy joes. That works for us! I’m a big fan of cabbage right now while healing from that nasty ulcer – even drinking cabbage juice (mixed with apple or carrot and a touch of ginger) to help encourage healing.

5

Angela — Thanks for the tips! I do like Napa Cabbage, and my son likes to eat raw red cabbage leaves. I love the idea of chopping up small and adding to Sloppy Joes. I’ll have to try that out on the family next week.

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[…] Pineapple is up this week as our theme for the Gluten-Free Menu Swap. Check out the other colors of the rainbow we’re eating this month: Eggplant, Blueberries, and Cabbage. […]

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[…] Menu Swap. So far, we’ve explored gluten-free ways of eating Eggplant, Blueberries, Cabbage, and Pineapple. This week’s theme is […]

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