I have been tracking my food, exercise, and thoughts under a new tab, ‘Fall Weight-loss and Food Journal’ (see above tabs…I know it doesn’t stand out very well). I decided not to include my daily eats in every single post because that can get boring and monotonous for anyone who just doesn’t care ha. BUT if you are interested in joining me on my fall weight-loss adventure or are interested in my progress…you can check there daily! I’ll keep on top of it! Also, feel free to write YOUR daily eats/exercise/thoughts in the comment section…it’s a great way to keep accountable! So far I only have one dedicated updater!! Come on folks!! Join in!
On to the recipe:
As I was planning our menu for the week, I decided to add a recipe I had pinned a few days ago. The picture was what initially enticed me, which is why I decided to share the same photo, courtesy of thekitchn blog, but I actually USED the recipe because I’ve been in a veggie rut. I’ve been eating a lot of the same veggies each week and I am itching to switch it up!! All summer I was on a Boston lettuce, Swiss Chard, tomato, bell pepper, onions, and carrot kick…time to bust out of it! So in the next few weeks, I’m going to try to add recipes with different veggies! This week it is RED CABBAGE!
Red cabbage is a great veggie to include regularly because it is rich in lots of body boosting nutrients; Vitamins A, C, E, and anthocyanins (to name a few)! I’m sad I’ve been neglecting it! I used to eat it every day diced up in my salads!!
Although I LOVE red cabbage diced in my salads, I liked the idea of lightly roasting it. Especially on a brisk fall day, roasted veggies are the perfect way to end the day.
I personally adored this dish but Brandon wasn’t lovin’ it…”too bitter,” he said. Oh well, you can’t win them all! I would recommend AT LEAST giving it a shot! You never know what you or your family might enjoy!
I DID swap the hazelnuts (which I didn’t have on hand) for toasted walnuts and nixed the cheese. I thought the walnuts substituted beautifully and I really didn’t think it needed cheese, although it could be a nice addition!
I hope you will give this one a try!!
Roasted Cabbage Slaw with Nuts and Lemon
courtesy of thekitchn blog
- 1/2 head red cabbage, chopped
- 1/2 head green cabbage, chopped
- 1-2 tsp Olive oil
- 1 cup lightly chopped walnuts or hazelnuts
- 1 lemon, juiced (about 3 T)
- 1 teaspoon raw honey
- salt and freshly-ground black pepper, to taste
- cheese…optional. Gruyere cheese was recommended!
Click on The Kitchn Blog link for the rest of the cooking instructions!!
Have a happy Monday!
QUESTION: What is your favorite way to use cabbage?