Warm Cabbage Salad with Carrots and Thyme

http://greenlitebites.com/2011/02/17/warm-cabbage-salad-with-carrots-and-thyme/
20110217_warmcabbagesalad

Yesterday was GORGEOUS out! The first day in a long time that didn’t have me wanting to hibernate so I took complete advantage. This pregnant butt went out for a nice long walk and I made a wonderful summer inspired meal while the boys played outside.

What was the summer inspired meal? You ask. Well…. burgers! What else? Nothing says summer to me more than a nice juicy burger. We don’t have a grill… YET so I made them on the stove top and paired with baked beans, broccoli and this quick salad idea.

Like the avocado, I bought a head of cabbage this weekend not quite knowing what I was going to do with it. I’m a fairly recent cabbage fan having avoided it most of my life for no good reason at all. It’s wonderfully crisp, sweet and super easy to use. Not to mention how good it is for you!

Unfortunately both husband and child don’t agree with my new favorite vegetable. That’s why I also made broccoli. Hubby did like it in the crock pot once so there’s hope! You know me, I’ll keep trying! ;)

Honestly, I didn’t know what to expect with this salad myself. I whipped it up hoping it was good and it was! I just polished off the rest of it cold from the fridge with lunch!

Here’s what I did… Warm Cabbage Salad with Carrots and Thyme

  • 2 tsp olive oil
  • 1/2 red onion chopped
  • 2 carrots cut into matchstick like pieces
  • 1/2 head of cabbage chopped
  • 2 tbsp bacon bits (7g)
  • Kosher Salt
  • 2 tbsp Apple Cider Vinegar
  • Fresh Black Pepper
  • 1 tsp dried Thyme

Heat the olive oil in a medium to large skillet over medium-high heat. Add the onion and cook until browning.

Add the carrots (note: could add them earlier if you like them soft, I wanted them simply warmed to maintain their crunch,) cabbage, bacon bits, a liberal amount of salt–like 2 big pinch-fulls, and the vinegar.

Using tongs intermingle the cabbage with the cooked onion being sure to rub the bottom of the skillet to deglaze a bit. Add the pepper and thyme tossing again. Cover and shut off the heat. Keep covered for 5 minutes then serve!

Warm Cabbage Salad with Carrots and Thyme - done

I’m calling this 3 servings but honestly it could be less or more depending on how much you like cabbage. It’s bulky and filling but so light you could eat the whole batch as a meal. It all depends on you!

Approx Nutritional Information per serving
Servings Amt per Serving
3 1/3 of the recipe
Calories Fat Fiber WWPs
126 5g 7g old: 2 new: 3
Sugar Sat Fat Carbs Protein
9g 1g 19g 5g
8 comments »»
Posted in: 2 WWP, 3 WWPP, Dinner Ideas, Lunch Ideas, Salad Ideas, Soup/Stew Ideas
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8 Comments and 0 Replies

  1. Liz

    Looks tasty! I love the combination of cabbage and vinegar. I might try substitute the cabbage for lightly steamed brussel sprouts since that’s what I’ve got in my fridge. Thanks for the idea!

  2. Lisa

    I tired this on Monday night with red cabbage and it was delicious. Great flavor!! I had some leftovers and snacked on it while it was cold too:) I think next time I may add an extra tablespoon of apple cider vinegar. I love my vinegar! Thanks!

  3. Joline

    I made this this evening with your dry rubbed pan-fried tenderloin. I used red and napa cabbage. This was wonderful. I won’t go into details about the changes I was fored/accidentally made on here since I also posted a comment on the other recipe. But, I will definitely be making this again! Thanks for a quick dinner!

  4. Brenda

    I’m going to make this for tomorrow for Father’s Day. But, I’m going to use spray instead of oil, and I don’t have bacon bits so I’ll add chopped garlic to make it 0 points! and if it starts sticking I’ll add a little bit of water…
    Thanks for a great recipe!
    Brenda

  5. Melody Scott

    I’m kind of late to the board on this, but after your chickpea, tomato basil salad was such a hit, I started looking through your blog for other salad ideas, and I was so thrilled to find lots of delicious ideas.

    I’ve just discovered cabbage, too (Mexicans and me use it as a taco filler, sliced very thin), so I often have at least half a head hanging around). This was delicious! Next time I’ll use a bit more onion, but I think your proportions were right for a smaller cabbage. Thyme was an inspired choice! And the Cider vinegar gave it just the right amount of bite. Thanks again!

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