Making Carbs Count cabbages sprouts and chestnuts

LIVINGLIVING

can also be a simple accompaniment to

a main meal, either simply boiled until

soft and served buttered, or combined

with other ingredients such as bacon or

chorizo (see the recipe from Sainsbury's,

Savoy Cabbage with Chorizo).

Cabbage in general is commonly used

in reheated dishes, usually with potatoes,

in bubble and squeak - so called because

of the noise it made back in olden times

when the pan it was in would be heated

over an open fire, potentially hissing and

squeaking.

Braised red cabbage is becoming a

regular feature in Christmas dinners, a

fashion possibly creeping in from northern

Europe, and popular as much due to it's

festive appearance as to its taste. It's a

dish that can be a veritable feast in itself

as you can chuck in all sorts, from bacon

to red onion. It has a sweet edge to it, and

can go really well with all sorts of roasted

meats or birds, and any not eaten on day

one, can easily be put in the fridge and

reheated the next day.

To see ideas on how to make the

perfect braised red cabbage, see this

article from The Guardian by Felicity

Cloake.

continues overleaf

SPROUTS WITH BEETROOT AND BLUECHEESE

Ingredients:

1 1/2 pounds Brussels sprouts, trimmed

and halved

2 tablespoons olive oil

1 tablespoon butter

3 cloves garlic, chopped

1/4 cup water

1/4 teaspoon kosher salt

250g beetroots, diced or sliced

1/4 cup crumbled blue cheese

1/4 cup raw walnuts, chopped

Method:

In a large (12-inch) sauté pan, heat the oil

and butter to medium heat.

Add the Brussels sprouts and allow them

to cook cut-side down for 4-5 minutes,

or until golden brown.

Add the garlic and the water and cook 3

minutes, uncovered, stirring occasionally.

Place a cover over the Brussels sprouts

and cook for 5-8 minutes, or until all

of the liquid is absorbed and Brussels

sprouts are soft when poked with a

sharp knife.

Add the chopped beets and heat just

until the beets are hot (about 1-2 mins).

Transfer the sautéed Brussels sprouts

and beets to a serving dish and add the

blue cheese crumbles and chopped

walnuts. Toss everything together and

serve.

The original recipe included 2

tablespoons honey, which has been left

out here due to the fact that honey is

very sweet indeed and the recipe works

just as well without it.

www.lovebeetroot.co.uk

Click the pic to download a

PDF of the recipe.

Nutrition of

cabbage

Fresh, dark green-leafy cabbage is very

nutritious yet low in fat and calories,

per100g (boiled) it is just 25 calories and

6g carbs. It contains a decent amount

of minerals like potassium, manganese,

iron, and magnesium and is an excellent

source of vitamin C (62% RDA). It is also

rich in essential vitamins such as vitamin

B-5, vitamin B-6 and vitamin B-1 and a

very good source of vitamin K, which is

necessary for healthy bones.

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  28. Making Carbs Count cabbages sprouts and chestnuts
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