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  • Tag: cabbage

    • fried cabbage recipe

      Posted at 1:40 pm by Mary Ann Lesh
      Aug 10th
      cabbage nutrition
      PREP: 10 min.
      COOK: 10-12 min.

      NON-STICK SKILLET
      SERVES: 4
      INGREDIENTS
      2 cups GREEN CABBAGE, thinly sliced
      1 Tbsp OLIVE OIL
      1 Tbsp APPLE CIDER VINEGAR
      SALT and PEPPER to taste
      1 tsp WORCESTERSHIRE SAUCE (optional)
      THYME, fresh or dried (optional)
      INSTRUCTIONS
      1. Heat 1 Tbsp OLIVE OIL
      2. Add 2 cups thinly sliced GREEN CABBAGE and stir lightly
      3. Lower heat and saute to desired consistency
      4. Add 1 Tbsp APPLE CIDER VINEGAR, SALT and PEPPER to taste, 1 tsp WORCESTERSHIRE SAUCE, and fresh or dried THYME to taste
      5. Stir gently, cover, remove from heat, and let set for 5 minutes or longer.
      Posted in RECIPES | Tagged apple cider vinegar, cabbage, fried, sauteed
    • cabbage facts

      Posted at 11:43 am by Mary Ann Lesh
      Aug 7th

      Cabbage (español: col, repollo) (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage. Cabbage can be eaten raw, steamed, or pickled, as in sauerkraut or kimchi. It is low in calories and rich in nutrients, especially Vitamins K and C.

      RECIPEFried Cabbage
      Nutrition Facts: 100 g (3.5 oz) OF CABBAGE CONTAINS
      calcium 4% DV
      calories 25
      carbohydrates 5.8 g
      fiber 2.2 g
      folate 43 µg (11% DV)
      iron 4% DV

      manganese 8% DV
      protein 1.28 g
      vitamin B6 0.124 mg (10% DV)
      vitamin C 36.6 mg (44% DV)
      vitamin K 76 µg (72% DV)
      SOURCE: Wikipedia
      Posted in FOOD FACTS | Tagged cabbage, col, kimchi, repollo, sauerkraut, vitamin C, vitamin K
    • About Fruit and Stuff

      When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.

      Even if you are not ready to give up meat, you will benefit from adding more plant foods to your daily meals. I hope you’ll find something useful here.

      The most recent articles appear first on the Home page, and the tabs at the top of every page are for locating any article, past or present. The Glossary links to facts about plant-based foods, the Recipe tab will direct you to the recipe index, and the Resources consist of news and opinions about plant-based living.

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  • Authors

    • Mary Ann Lesh
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