More Ideas for Veggies!

How do we get more veggies into our days?  Try adding them in new places.  Click here to go to an older post of mine for lasagna, gluten and dairy free, with meat sauce and lots of veggies.  Try going vegetarian one meal or one day each week.  Make more meals like stir fries with vegetables and meat mixed instead of a big blob of meat and one vegetable beside.   In this way you can use the meat as a flavoring and not the main ingredient in the meal.  Find recipes from Africa, India, and other places where meat may be more expensive, or less available.  Ten Thousand Villages sells a cookbook, Extending the Table, which I have used for years.  It has delicious recipes filled with vegetables and new spice combinations.  You can get more info or purchase here

Cabbage saute is an easy, filling, family favorite with a meaty flavor and mostly composed of vegetables.  I often add finely diced cauliflower, or carrots, or try some green peppers for another delicious twist.

Cabbage Sautee

1 lb ground meat

1 head of cabbage

1 onion

2-3 carrots

Begin to brown meat in large pan, break into small bits.  Cut onion in half a chop long thin slices.  Add to meat and break meat into smaller bits. Shred carrots and add trying to break meat into still smaller bits.  Cut cabbage in half, then slice as thinly as you can.  Lastly cut across the slices into 1-2” lengths.  Add to pan and stir cabbage onto bottom.  Let cabbage sit on bottom without stirring for several minutes.  Then flip mixture to put uncooked cabbage on the bottom.  Wait several minutes and flip again. Continue to  do this until all the cabbage is soft and browning.  Add a few tablespoons of Gluten free soy sauce, or salt and pepper to taste, toss to mix through.  Serve alone or over rice.