Sayas Accidental Low Fat Warm Or Cold Cabbage Salad Food

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

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!

LOW CARB ORIENTAL CABBAGE SALAD

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

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

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)

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

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.