Mel’s Slaw

Ingredients

1 small head Cauliflower- peel and cut stems, julienne core

1 head large Broccoli 6" across- peel and cut stems, julienne core

1 pkg Broccoli Slaw

1 pkg shredded Carrots

½ head finely shredded Cabbage (some red for color)

1 BIG sweet Onion (from chili or Vidalia), chopped fine

2 stalks finely chopped Celery

Dressing for 8 oz Slaw:

2 TBLspoon Mustard

2 TBLspoon sugar-free Maple Syrup

1 TBLspoon Balsamic Vinegar

Directions

Prepare and mix raw Cauliflower, Broccoli, Carrots, Cabbage, etc. Separate 8 oz of mixture and add dressing. 

Abstinent Measuring

one serving = 8 oz Veggie mix + dressing = 1 vegetable  

*contribution from Janann Y

Oven Roasted Cabbage

Ingredients

1 head of Cabbage

4 packages of Goya Pork Flavoring

Salt and Pepper (amount to your preference)

Directions

Preheat oven to 350 degrees.  Spray baking dish with a nonstick spray.  Coarsely chop head of Cabbage and place in baking dish.   Spray Cabbage with nonstick spray (preferably Olive Oil flavored.)  Sprinkle with Goya flavoring, Salt and Pepper.  Cover with lid or aluminum foil.  Bake in oven for approximately 1 hour.

Abstinent Measuring

1 cup = 1 vegetable

Note

Goya seasoning can be found at Kroger’s in the Mexican food section.

*contribution from Area II Cookbook 2004

Stuffed Cabbage Rolls

Ingredients

See Basic Meatloaf Recipe

Approximately 16 Cabbage Leaves

1 large can Tomato juice

Seasoning (Salt, Pepper, Garlic powder…)

Directions

Follow the first two steps in Basic Meatloaf.   Take 2 oz of meat.  Place in the center of a Cabbage leaf and roll to close. In a large pot, place the stuffed Cabbage leaves and cover with Tomato juice.  Cook on top of stove approximately 1 ½ hours – until done.

Abstinent Measuring

2 stuffed Cabbage Rolls = 1 protein and 1 vegetable

*contribution from Area II Cookbook 2004

Abstinent Coleslaw

A vinegar Coleslaw that stands up for itself in a cold meal. It is also a cool counterpoint to spicy meals.

Ingredients
1 head Cabbage
1 lg White Onion
3 Carrots
1 to 2 Sweet Bell Pepper
(color of your choice)

Optional
6 Green Onions
Shredded Zucchini

Dressing
1 to 1 ¼ c Apple Cider Vinegar
½ c Oil (Olive, GrapeSeed or Flax)
8 pkg Stevia (eq 16 t sugar) or other non-sugar sweetener
1 tsp Dry Mustard
1 tsp Celery Seed
1 ½ tsp Salt
½ tsp Black Pepper

Directions
Shred all Veggies and mix in large bowl. Combine all Dressing ingredients into small sauce pan, heat just to boil. Pour over and mix into shredded veggies.
Store in sealed container for at least 8 hours or overnight. Keeps in refrigerator for several weeks.

Serving Suggestions
Combine it with salad greens. A 1/2 cup of this coleslaw adds a juicy softness which spinach, kale and chard sometimes lack. Top it off with sliced hot banana peppers for extra ZING!

Abstinent measuring
1 cup Ab Coleslaw = 1 veg, 1 t oil