Try Something New

Hello my friend,

Let’s talk about cabbage. Yes, cabbage. This is the newest superfood vegetable, at least according to an article written by Phyllis Quinn.

Cabbage lasts a long time in the fridge, and if you don’t like green, then pick purple. It is so diverse in how you can eat it. Eat it raw in coleslaw and salads, or fermented as sauerkraut, braised, boiled, or stir-fried. The new and best way to cook cabbage is outside on the grill, keeping the stink outside.

Have you ever tried a cabbage steak? I have and I was amazed at just how yummy it tasted. I cut a cabbage into big chunks and drizzled it with olive oil, salted it and roasted it in my oven at 450 degrees for about 15-20 minutes. What a wonderful, delicious way to enjoy cabbage.

Here’s a great recipe from the cabbage article. This one is for the grill.

2 large green cabbages
sea salt and black pepper
1/4 cup olive oil
1 6 oz. jar hot pepper jelly combined with 1 tablespoon apple cider vinegar or 1 jalapeño, seeded and finely minced, combined with a 1/2 cup or more of honey.

Toppings: fresh salsa (pico de gallo), grilled onions, guacamole, sour cream or other toppings of your choice.


1- Remove the tough outer leaves of the cabbage, keeping the core intact. Slice the cabbage laterally into five or six steaks, about 1 1/2 – 2 inches thick each.

2- Heat grill to medium and spray or oil the grates. Season both sides of cabbage with sea salt and black pepper.

3- Combine olive oil with either the hot pepper jelly mixture or the jalapeño honey. Brush over one side of each steak, and lay the brushed side down on the grill.

4- After about 6 minutes, or until slightly charred, carefully turn the steaks. Brush the second side with the hot pepper jelly or jalapeño honey. Cook for an additional 5-6 minutes.

Enjoy eating your cabbage!

Love to you! Janalee

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