Yesterday I made wraps with cream cheese spread on a tortilla, sprinkled french fried onions (from a package), then leaves of Chinese Cabbage, and thin slices of Cajun Turkey Deli meat. Rolled it up and it was good. I like it just fresh instead of lettuce in a salad, but this is probably my favorite to eat it. Using you favorite vinaigrette, cut a Granny Smith apple into 1/2 inch cubes and drop into the dressing. This will keep it from turning brown, so I like one made with white vinegar for this. Chop up a couple of celery ribs, and add cut up Chinese cabbage. That's it. I never know whether I should call it salad or slaw, but we love it.

And if you find you like sauted green cabbage try red cabbage. I love this recipe from Sharon CB...just to keep us all confused it's called "braised" LOL Amazing with pork! Braised Sweet And Sour Red Cabbage 1 Tbl olive oil 1 onion, sliced 1 large apple, cored and chopped 1 small red cabbage, quartered, cored and thinly shredded - ( 1 full cup (9 fl oz) apple juice (250 ml) 3 Tbl balsamic vinegar 1 Tbl sugar substitute 1 Tsp sea salt 1/2 Tsp freshly ground black pepper 1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened. Stir in the cabbage and toss well. Add the apple juice, vinegar, sugar substitute and seasoning and stir. 2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender. Check seasoning and serve. Leftovers can be chilled for one day and reheated over a moderate heat. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook My Comments: This is a really good, tangy side dish for those who love red cabbage! I halved the recipe for just the two of us but it was so good we nearly finished it all, so no problem with making too much. When finely shredded with a mandolin - the cabbage measured exactly 3 cups (200 grams) for my halved version. I used one small apple and half an onion but didn't reduce the olive oil. Wolf and I were both delighted with this dish ! SharonCb

I believe you can ween yourself off of butter, mayo and fats by using light olive oil, coconut oil and/or non-fat greek yogurts and citrus like lemon. We did that about ten yrs ago. It does take a palate adjustment but still is full of flavor and healthier. For greens like cabbage, kale, chard, escarole we toast slowly, thinly sliced garlic until light brown chips in just a tsp of oil. Remove and set aside and toss in the warm pan very thinly slices greens. Their moisture will sizzle in the hot pan. Toss a bit like a stir fry, add a 1/4 cup of moisture, (water, wine or beer) and cover to steam. (sliced very thin they cook faster than the old fashioned boiled style greens). Juice of half a lemon, a splash of AC vinegar and a tbsp of greek yogurt for a bit of creamy before serving...top with garlic chips. We love bacon! Who doesn't. But we save that treat for the rare BLT with a fresh tomato. Often using a couple slices of prosciutto toasted under the broiler for a less fatty choice. (still packed with salt but much less than bacon). Nothing browns a crab or cod cake or soft shell crab like butter so i do have some in the freezer but we might go through a lb a year or less.

I like mine a little different than a lot of people. First, I do not want it shredded. Not looking for fried coleslaw, I want fried cabbage. Take a head of cabbage, remove the outer leaves that are often tough/bad, core it and rough chop it to about 1"-1.5" or even upward of 2". It shrinks and wilts while cooking so this leaves a good sized chunk to eat so it's not like eating spaghetti. Give it a 10-15 min soak in some water with quite a bit of vinegar in it. This helps kill the metallic taste that cabbage often has. Cook some bacon, as much as you want. Get it done but not too crisp, although if some gets a little crisp I keep it as a garnish if I don't eat it while cooking. Dice an onion (I don't like large chunks of onion, saute slightly in the bacon fat. I add sausage and it can be a breakfast sausage cooked with the bacon but I usually cook it separately to control the grease. I used to just use Jimmy Dean but lately it's nowhere as lean as it used to be, that stuff has become greasy but still tastes pretty good. The other option is a good smoked sausage sliced into "coins" and browned well. You can use the smoked sausage with the breakfast sausage or one or the other. Your pick. In the hot bacon fat with the slightly sautéed onion, add the well drained cabbage. Cook off some of the moisture, then add the meat. Season with celery seed, pepper, Louisiana Hot Sauce, Worcestershire sauce and I use a mixed seasoning with very low salt or no salt in it since the bacon and bacon fat usually has plenty of salt. If you need more salt you can add it later. When I've needed it later I usually use celery salt or a BBQ spice but that's rare for me. Some chopped celery sautéed with it is optional. I don't cook the celery too much, I like a bit of a crunch. Also optional are chopped green onion and diced Roma tomatoes. I find the onion redundant but usually like the tomato if I have some. My friend likes some honey added to hers, but I am not a fan of sweet vegetables or sweetened meat. (Insert your gutter minded thoughts here) Not everything needs sugar to taste good to me. It sounds more complicated than it really is. And you can cook it as much or little as you prefer.