Purple Cabbage And Sunbutter Soup Food
PURPLE CABBAGE SOUP
Purple cabbage soup with carrots in a tomato base broth is vegan, nourishing and rich in powerful antioxidants! This soups vibrant purple color is fun for kids, Whole30 and Paleo diet approved!
Provided by Danielle Fahrenkrug
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Add all the ingredients to a large pot, cover and turn the heat to high to boil. Once it starts to boil turn the heat down to medium (if it starts to boil turn the heat down). Cook for about 20-30 minutes. Serve and garnish with fresh cilantro and add salt to taste.
Nutrition Facts : ServingSize 4 g, Calories 157 kcal, Carbohydrate 32 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 694 mg, Fiber 8 g, Sugar 17 g
PURPLE CABBAGE AND SUNBUTTER SOUP
Posting this to save it- have not made it yet (but will soon!). From Karina's Kitchen _http://glutenfreegoddess.blogspot.com/2008/03/purple-cabbage-sunbutter-soup.html Looks tasty! I bet you can sub out the sunbutter for peanut butter (I'm going to).
Provided by D Rusak
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, chiles or yellow pepper.
- Stir and cook the veggies for 5 -7 minutes, until softened.
- Add the broth, sunflower seed butter, coconut milk, red pepper flakes and cilantro.
- Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
- Stir in the lime juice and taste test for seasoning adjustments. Add a little agave or organic brown sugar, if needed, to balance the heat. Season with sea salt and ground pepper, to taste. Taste again. Warm through.
- Serve piping hot with a sprinkle of chopped cilantro.
Nutrition Facts : Calories 154.7, Fat 7.1, SaturatedFat 1, Sodium 59.3, Carbohydrate 22.6, Fiber 4.2, Sugar 8.8, Protein 3.3
WINTER SLAW OF KALE AND CABBAGE
Crisp and creamy, this winter slaw features all the classics of coleslaw -- but with a twist. Swap lettuce for kale and purple cabbage, then coat them in a zippy vinegar dressing.
Provided by Annacia
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color (personally, I.
- prefer to steam it for a few mins). Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
- For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
- Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
SUNBUTTER - BY GAYELORD HAUSER
This is a recipe for something called Sunbutter - first published in 1951in Gayelord Hauser's New Treasury of Secrets. For those of you who don't know Hauser, he was largely responsible for creating the American Health Food industry - a close friend of Marlene Dietrich., he lived a glamorous life every bit as exciting as the starlets who flocked to surround him - and he was his own best advertisement - he outlived them all LOL! My mother loved this recipe first because she couldn't stand margarine - and second because it extended butter which was expensive, and also because it improved butter's fat profile by reducing the cholesterol and sat fats. It is a great recipe - and nice to have in the fridge... it spreads nicely and can be, as the original recipe stated: "For Variety, spike mixture with vegetable salt, your favorite herbs, or fresh garlic" Enjoy!
Provided by Metlantis
Categories Very Low Carbs
Time 10m
Yield 3 Cups, plus, 48 serving(s)
Number Of Ingredients 2
Steps:
- Place butter in bowl and whip with mixer until soft and smooth.
- Gradually add sunflower oil and mix thoroughly.
- Season with salt or herbs (optional).
- Place in refrigerator until solid. Keep refrigerated at all times.
Nutrition Facts : Calories 108, Fat 12.2, SaturatedFat 5.5, Cholesterol 20.3, Sodium 67.5, Protein 0.1
PURPLE CABBAGE AND CARROT SAUTE (LOW CARB)
Make and share this Purple Cabbage and Carrot Saute (Low Carb) recipe from Food.com.
Provided by SEvans
Categories Low Protein
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet - heat your butter and olive oil together over medium high heat.
- add onions and saute for approximately 3 mnutes.
- Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
- 3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
- Serve.
Nutrition Facts : Calories 101.9, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.5, Sodium 108.9, Carbohydrate 23.1, Fiber 4.9, Sugar 13.2, Protein 3.3
STEAMED PURPLE CABBAGE
Make and share this Steamed Purple Cabbage recipe from Food.com.
Provided by Raichka
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute the onion in olive oil until translucent.
- Add the water and bouillon.
- Add the cabbage and raisins.
- Cover and cook for 15 minutes until the cabbage is tender but not overly cooked.
- Stir in the apple cider vinegar before serving.
Nutrition Facts : Calories 105.7, Fat 3.6, SaturatedFat 0.5, Sodium 31.8, Carbohydrate 18.9, Fiber 3, Sugar 11.9, Protein 2.1
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