Day 295: Cabbage with Winter Pesto ◄

Simple and good. And OH so fast.

Just a little cooked cabbage (no sniffing! no up-turned noses! it's good!) with a little spinach pesto, what I call Winter Pesto, stirred in.

A definite keeper.

FROM THE ARCHIVES For other oh-so-simple vegetable sides, see here in the Recipe Box.

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Hands-on time: 5 minutes
Time to table: 20 minutes
Serves 4

Salted water to cover
1 pound cabbage, cored and roughly chopped (would a bag of coleslaw-cut cabbage work? maybe, although the texture would be considerably different, and it only took 4 minutes to chop the cabbage)
1/2 tablespoon Winter Pesto (or a commercial pesto though the calorie differences are likely significant)

Start the water in a medium saucepan over MEDIUM HIGH. (Don't forget to salt the water!) Add the cabbage as it's prepped, even before the water boils. Once the water begins to boil, cover, reduce the heat to MEDIUM and let simmer for about 15 minutes. Drain and stir in the pesto. Serve and enjoy!!

Per Serving: 143 Cal (19% from Fat, 19% from Protein, 62% from Carb); 8 g Protein; 4 g Tot Fat; 1 g Sat Fat; 26 g Carb; 11 g Fiber; NETCARB 15; 242 mg Calcium; 3 mg Iron; 141 mg Sodium; 2 mg Cholesterol; WEIGHT WATCHERS 2 points

  • When you see this in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Yum!

    I have to pick up a cabbage on my next shopping trip. I always use some of the cabbage, and then wonder what to do with the rest. Thnaks for this recipe!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna