Sayas Accidental Low Fat Warm Or Cold Cabbage Salad Food

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SAYA'S ACCIDENTAL LOW-FAT WARM (OR COLD) CABBAGE SALAD



Saya's Accidental Low-Fat Warm (Or Cold) Cabbage Salad image

I was attempting to make a batch of German Warm Cabbage that was lower in fat and calories than the recipe that I had was. That recipe called for 1/4 lb. of fried bacon, along with the grease that resulted from the frying. Not to go into all the ugly details, but my attempt to use Pam and Baco-Bits didn't turn out too well. Apparently for the recipe to work, as was written, it needed both the bacon and the bacon grease - ingredients that I hadn't used. My failed attempt resulted in the potential waste of a perfectly fine head of cabbage, as well as all the other ingredients I had used to make what had ended up being a flop! Not one that likes to waste food, I decided to go in a different direction with the 'flopped' yet somewhat prepared ingredients - not knowing if it would be worth eating at the end. As it turned out, the salad that resulted from my efforts was pretty good! And, low in fat and calories to boot! Hope you like it!

Provided by Saya2791

Categories     Vegetable

Time 1h30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1 medium head of shredded cabbage
Pam cooking spray, vegetable favor
2 cups onions, coarsely chopped
2 tablespoons minced garlic
3/4 cup apple cider vinegar
1 (14 ounce) can vegetable broth (low in sodium)
1/2 cup Splenda sugar substitute (the zero calorie kind)
2 tablespoons poppy seeds
black pepper (fresh ground is best)
1/2 cup bacon bits (Baco-Bits or the like)

Steps:

  • Step 1: Shred Cabbage (medium shredding; no large chunks); set aside.
  • Step 2: Using a large stock-pot, sautéed chopped onions and minced garlic in Pam Spray until onions are somewhat transparent. (Use a much Pam Spray as needed to prevent sticking.).
  • Step 3: Pour the apple cider vinegar, vegetable broth, Splenda, poppy seeds and black pepper into the stock-pot w/ the already sautéed onions and garlic. Bring mixture to a simmer.
  • Step 4: Add cabbage. Over a medium heat, cook the cabbage (stirring frequently so that the cabbage rotates into the broth setting on the bottom of the pot). Once the cabbage is done (about 45 minutes to an hour), move on to step 5. NOTE: The broth will reduce to the point of almost disappearing - you want the cabbage to be moist - so, don't cook to completely dry.
  • Step 5: Once cabbage is done, add the Baco-Bits, lower temperature to simmer. Cook for another few minutes; then serve.
  • The end result is a low-fat and calorie, sweet and sour cabbage salad. The first time I made this, I served it warm, and my husband had third helpings! An added bonus was that we discovered that the refrigerated leftovers made a nice cold salad as well!
  • Enjoy! But don't forget to let me know what you think!

Nutrition Facts : Calories 138.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 7.5, Sodium 189.9, Carbohydrate 20.3, Fiber 5.3, Sugar 11.2, Protein 5.8

LOW CARB ORIENTAL CABBAGE SALAD



Low Carb Oriental Cabbage Salad image

This is a low carb spin off of the Ramen Oriental Salad. I love this salad and have enjoyed it with grilled chicken and sauteed shrimp to make a meal out of it.

Provided by cervantesbrandi

Categories     Greens

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups green cabbage (shredded or sliced thin)
1 cup red cabbage (shredded or sliced thin)
1/2 cup soy sauce
1/2 cup oil
1/8 cup white vinegar
1/8 cup sugar substitute (I use splenda, you can also use real sugar)
1/4 cup scallion (3 stalks green onions, white and green part sliced)
1/2 cup almonds (sliced)
1/4 cup sesame seeds
1 tablespoon sesame oil

Steps:

  • Place the green and red cabbage in a large bowl and set aside.
  • In a small sauce pan, heat the soy sauce, oil and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside.
  • In a small saute pan, heat the sesame oil, almonds and sesame seeds on medium high. Toast the almonds and seeds stirring constantly until the sesame seeds start turning golden brown. Immediately pour the nuts and seeds into the soy sauce mix and stir.
  • Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated.
  • Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.

WARM CABBAGE SALAD



Warm Cabbage Salad image

Cabbage and caraway seeds together are great. This salad is best made with green, red, napa and savoy cabbages, in any combination. Source: Williams Sonoma Seasonal Celebration Cookbook

Provided by E.A.4957

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
2 large shallots, minced
2 -3 lbs assorted cabbage, cored and cut into shreds 1/4 inch wide
1/2 teaspoon caraway seed (or more if you like)
2 tart green apples, such as granny smith,halved,cored and cut into thin slices
3 tablespoons white wine vinegar
salt & freshly ground black pepper, to taste
1/4 cup fresh flat leaf parsley

Steps:

  • In a large frying pan over medium heat, warm the olive oil.
  • Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.
  • Add the cabbages and caraway seeds, cover and partially cook, stirring often, until the cabbages just begin to soften, about 10 minutes.
  • Add the apples and vinegar and stir together.
  • Continue to cook, stirring occasionally until the apples are warm, 1 to 2 minutes.
  • Season with salt and pepper.
  • Stir in the parsley and transfer to a warmed serving dish.
  • Serve immediately.

WARM RED CABBAGE SALAD



Warm Red Cabbage Salad image

The classic combination of apples and cabbage is sparked by the addition of walnuts and goat cheese in this interesting salad from The Greens Cookbook.

Provided by Geema

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup walnuts
2 teaspoons oil, walnut preferably
salt and pepper
1 head red cabbage, finely shredded or sliced
1 red apple, peeled,cored,and cut into julienne
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
4 ounces goat cheese, crumbled in large pieces
1 tablespoon chopped parsley

Steps:

  • In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
  • Bake for about 5-6 minutes, being careful to not let them burn.
  • In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
  • As soon as they are hot, add the onions and cook for only 30 seconds or so.
  • Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
  • Season with salt, pepper and a dash more vinegar.
  • Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.

GERMAN WARM CABBAGE SALAD (KRAUTSALAT)



German Warm Cabbage Salad (Krautsalat) image

German deli. Posted by request. Garlic is optional. Some German Krautsalat recipes do not have garlic at all.

Provided by Polar Bear

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

1 cabbage, shredded
1/4 lb bacon
2 cups onions, chopped
1/2 cup cider vinegar
2 tablespoons minced garlic

Steps:

  • Cut the bacon into tiny bits.
  • Fry it in a big deep frying pan and fish out all the bits after they are crisp.
  • Cut up the onion and garlic and fry them in the bacon fat.
  • When they are brown, pour in the vinegar.
  • Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it.
  • The cabbage doesn't cook, but it wilts a little under the hot vinegar.

LOW FAT WARM SPINACH SALAD



Low fat warm spinach salad image

Warm salads are usually involved and fat laden. This one is neither! Time does not include boiling eggs.

Provided by Pabbit

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

12 cups fresh Baby Spinach
1 purple onion
1/2 cup fat free honey mustard dressing
3 hard-boiled eggs

Steps:

  • Halve the purple onion and slice thin.
  • Halve the eggs.
  • Remove the yolks and discard.
  • Slice the whites.
  • Combine onion, dressing and egg whites.
  • Microwave for 90 seconds (microwaves vary).
  • Stir lightly to coat eggs and onions.
  • Toss warm dressing with spinach.
  • Note: amount of onion is subject to taste.
  • Note: calorie and fat calculation will include yolks.
  • They are about 55 calories, all fat.

Nutrition Facts : Calories 90.4, Fat 4.3, SaturatedFat 1.3, Cholesterol 159, Sodium 118.4, Carbohydrate 6.5, Fiber 2.4, Sugar 2, Protein 7.5

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