Easy Creative Cabbage Blends

Today’s post is sponsored by Earthbound Farm. Thank you for supporting the occasional sponsored post that helps support this site and all of the gingham-ness you see here.

Shredded zucchini and cabbage Go Gingham One of my favorite, and yet underrated, vegetables is cabbage. It packs a powerhouse of nutrients and is so versatile. But, to buy an entire head of cabbage can be overwhelming especially if you don’t have a plan of  how to use it or lots of hungry mouths to feed. Much like how a dry sponge absorbs water, cabbage seems to expand once you cut into it.

How do you get the health benefits of cabbage without buying an entire head of it? With these – Earthbound Farm Organic Cabbage Blends. They’re healthy meal helpers and are the right size for a one, two, or more person family. Dinner (or lunch!) will be on the table in no time.

These handy cabbage packs come in three different blends to satisfy whatever direction or flavor your dish or meal is going. The blends are easy to mix into any plan and really allowed us to get creative with how we used them. We tried all three blends and enjoyed them in lots of different dishes.

Cabbage salad with tzatziki Go Gingham

Here’s how we got creative with these cabbage blends and made easy, healthy meals come together in no time. All three flavor blends were tasty – and best part? No food processor had to be dragged out to do any chopping or shredding!

Wok Blend – a mix of red/green cabbage, kale, and cilantro

  1. Mix with avocado, sunflower seeds, craisins, and salad dressing.
  2. Mix with sunflower seeds, sesame seeds, and salad dressing. Salad dressing was leftover in the refrigerator that I added a splash of sesame oil to – about 1/2 teaspoon. That’s all it needs to give it an “Asian” flavor.
  3. Cooked in a very hot wok! This was the quickest stir fry ever. Warm oil in a hot wok and add bag of cabbage blend. That’s it. Served over leftover brown rice and with a quick “sauce” for flavor before eating. 1/4 cup soy sauce, 1 teaspoon sesame oil, and 1 teaspoon chili sauce and whisk together. We added 1-pound of ground pork (find out why I cook with pork) to 2-bags of Wok Blend. This feeds 3 hungry people with a little leftover for breakfast.
  4. Over a bed of quinoa with craisins, sunflower seeds – and packed for lunch. Dressing got added at lunch time and stirred together. My daughter put this together for her school lunch. Little did she know it was going to be featured! (Directions for sewing the cutest-ever reusable lunch sack.)

Cabbage over quinoa Go Gingham

Americana Blend – a mix of red/green cabbage and carrots

  1. With lots of zucchini in the garden and a freshly made batch of tzatziki on hand, I shredded the zucchini and added the tzatziki for the fastest ever batch of cole slaw. We love pouring that tzatziki over everything and the cabbage salad was ready in no time flat.
  2. You know I love my recipe for “cole slaw with a kick” dressing but instead of shredding carrots and chopping up cabbage, I opened this bag and added my dressing. Done.

Shredded zucchini and cabbage Go Gingham

Street Taco Blend – a mix of red/green cabbage and cilantro

  1. Have you ever made salad rolls? If not, buy a package of rice paper wrappers from your favorite Asian market and get busy with these. Wet the rice paper for about twenty seconds. Lay it on a plate and add cabbage to center – like a burrito. Next, place several small cooked shrimp on top of cabbage. Wrap up salad roll like a burrito and in less than five minutes your meal is ready.
  2. Fish tacos, anyone? A favorite dinner around here and with the cabbage mix in a bowl, we added our famous – and favorite sour cream chipotle sauce for dressing. With fresh tomatoes from the garden and a quick tomato salsa, dinner was ready. Don’t forget a cold beer, too!

Fish taco and cabbage Go Gingham

Easy, healthy, and organic eating without lots of fuss or time spent chopping and shredding or dragging out the food processor. We give the cabbage blends thumbs up all around! I hope you’ll enjoy them, too.

What’s your favorite way to use shredded cabbage? Do you think it’s an underrated vegetable, too?

Go Gingham related links:

Our grid-garden using “Square Foot Gardening” methods – using wood scraps and twine
Raised garden beds – It’s easy to convert grass to growing space
Earthbound Farm – farm stand tour
My trip to Earthbound Farm including a tractor ride!

Disclosure: This post is sponsored by Earthbound Farm Organic. Thank you for supporting brands that help support Go Gingham. Sign up for Earthbound Farm’s “Organic Bound” – an online community of happier, healthier living filled with ideas + recipes + coupons. This is being disclosed in accordance with the FTC’s guidelines.

 

4 thoughts on “Easy Creative Cabbage Blends

  1. Good ideas. You are right, cabbage seems to expand (like packages of spinach) and coming up with serving options for it can be difficult. Thanks for the recipes!

    Like

    1. Kris, sometimes all I want is half a head of cabbage! LOL! Luckily, they do keep well in the refrigerator and don’t go bad quickly.
      You’re so welcome for the recipes! Enjoy and thanks for writing in 🙂

      Like

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