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Old 02-04-2012, 02:56 PM   #91
belfrybat
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Quote:
Originally Posted by DeeLen View Post
Does everyone buy the bagged cabbage? I bought a head of cabbage. I used my food processor to TRY to shred it--what a mess!

For those that buy a head as opposed to a bag, do you just chop it?
I use whole cabbage heads. Cut in half, remove core and then slice thinly with a long knife. As the "slices" fall over, I chop the knife through them a couple of times so the shreds aren't too long. Takes just a couple of minutes to shred that way, and far quicker than having to clean the processor. I usually shred a half head at a time, eat half of that and put the other half of the shredded in the fridge for the next day.
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Old 02-04-2012, 05:11 PM   #92
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I think I may be the only one.

I do not care for cooked down cabbage. I made sure it was more raw than cooked down, but it reminded me of a childhood dish my mom used to make with cabbage.

Now, the shirataki noodles, on the other hand.......
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Old 02-04-2012, 05:31 PM   #93
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I don't cook mine down very far either. I like it to still have a little crunch.
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Old 02-04-2012, 07:35 PM   #94
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Tonight's version: Sliced and cooked a whole onion in garlic-infused oil; when translucent added 1.5 cups of left-over taco meat (ground turkey & taco mix); when meat was heated through, I added half a head of shredded cabbage, 2 cups raw broccoli, 2 cups raw cauliflower, 2 cups raw spinach; then I added 2 small cans of mushrooms and a big can of diced tomatoes; then 4 tablespoons of salsa. I was more careful tonight about not over-cooking anything, and it was won-der-ful!!! DH went back for seconds, and there's still about 3 more servings left in the pan! So, I'm guestimating about 900 for the whole pan, or about 150 per serving (6 servings total). Quite good, if I do say so myself!!! Oh, and no LC cheese, although the queso fresco chipotle would have probably been quite good in it.
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Old 02-06-2012, 11:52 AM   #95
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This is my most common version of the Cabbage skillet dish... I started out by frying the shrimp and tilapia (cut up into pieces) in nonstick spray, a little chicken broth, and about 1/2 t. red curry paste on med/high. Then I removed it from the skillet.

Deglazed pan with more chicken broth, added coleslaw mix, mushrooms, onion & garlic powders, ginger (from a squeeze bottle), and black pepper. Cooked it down to desired level.

Stirred in 2 egg whites & 5 T. soy sauce, cooked some more.

Added back the seafood. I decided it needed a touch more heat so I sprinkled on some cayenne powder.

About 400 calories estimated in the whole skillet.



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Old 02-07-2012, 06:38 AM   #96
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I have my cabbage and a small can of white chicken, I was wondering what to use as I have no Laughing Cow cheese!!!

I do have some low fat sour cream and also some velvetta - what do you think?
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Old 02-07-2012, 07:05 AM   #97
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Quote:
Originally Posted by leonak View Post
I have my cabbage and a small can of white chicken, I was wondering what to use as I have no Laughing Cow cheese!!!

I do have some low fat sour cream and also some velvetta - what do you think?
I only used the LC cheese one time - usually I do not use any cheese, so I think whatever you want to use or not use works great in the dish! Just try it and let us know.
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Old 02-07-2012, 07:10 AM   #98
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I don't usually use the cheese either. It's great with almost whatever you want to put in it. I like lots of spices in mine.
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Old 02-07-2012, 07:57 AM   #99
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I've done it with just broth and soy sauce. And I also use 2 Tbsp of the Philly Cooking Cream (I've only used the Italian cheese and herb version, but it is yummy). I can't get the LC around here, or any other light cheese version for that matter.
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Old 02-07-2012, 04:16 PM   #100
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This was my first time making this!! I used canned breast chicken ( did not like the chicken too well ). The velvetta cheese was good with the cabbage, have enough for my next DD. I think it would be better tasting with another meat like ham, or maybe real chicken ( not the canned stuff ). I also think rather then cabbage, french cut green beans would be good, with bacon and onions!

Thanks all for the suggestions!
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Old 02-08-2012, 07:48 PM   #101
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tried this tonight

chopped up 2 ounces of precooked chicken and heat up in saute pan, and tossed a little bit of franks red hot sauce.

put in a splash of chicken broth and then tossed in half a bag of the angel hair cabbage.

topped with two of the southwest chipotle light laughing cows and cooked til melted.

eating it right now and it is super yummy.

came out to 183 calories for a big bowl
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Old 02-10-2012, 07:53 AM   #102
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Old 02-10-2012, 01:51 PM   #103
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Love this with cabbage or frozen cauliflower!!
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Old 02-10-2012, 06:38 PM   #104
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Finally got to try this tonight for the first time. I didn't want to open a carton of chicken broth just for this so I used water. So just the cabbage, water, lc cheese & shrimp. Enough to all add up to 200. Very good and filling. I can see all the possibilities and this is going to become a staple for DDs. For *me* the best thing is the fact that I'm eating cabbage.....I am not a veggie eater and have to force myself to eat them sometimes. I actually like this.
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Old 02-10-2012, 08:54 PM   #105
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Guys, try stirring in a couple egg whites into the cabbage dish while it's frying and hot... like they do making "fried rice"... you don't really see or taste the egg, but it boosts the protein (and makes it even more filling) for like, 30 more calories.
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Old 02-11-2012, 05:08 AM   #106
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Thats a really good idea sophie!!!! There are times i dont even want to use meat because i dont want the calories from it or im just being lazy!!! A good protein choice and low calorie.

I dont always use the cheese either. I made one with cabbage, shrimp, mushrooms, zucchini, jalapenos, chicken broth, minced garlic, different spices and 2T peach salsa. It was heavenly!!! The sweet salsa with all the spicy flavors was wonderful!
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Old 02-11-2012, 12:43 PM   #107
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Thank you to whoever came up with this!

DH and I made some up for lunch and it was amazing. We used the angel hair cabbage, some pam, the queso fresco chipotle Laughing Cow and a mesquite grilled chicken breast (from Sam's). Soooooo good!

I've been really eating simple on DDs, no cooking or recipes at all but I will make this again, and again, and again. So yummy, and filling.
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Old 02-12-2012, 11:36 AM   #108
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made this today with beef chuck roast and chipotle laughing cow cheese and I must say this is a keeper. I will be using shrimp,chicken and other meats in the future also.
kj
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Old 02-12-2012, 01:39 PM   #109
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My version yesterday, 3 cups cabbage, about 1/2 cup chicken broth, 1/2 can chicken, 1/2 cup Italian diced tomatoes, garlic, Italian spice.

Yummy and completely different from the soy sauce version, or the cheese version.
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Old 02-12-2012, 01:55 PM   #110
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Quote:
Originally Posted by mykidsteacher View Post
My version yesterday, 3 cups cabbage, about 1/2 cup chicken broth, 1/2 can chicken, 1/2 cup Italian diced tomatoes, garlic, Italian spice.

Yummy and completely different from the soy sauce version, or the cheese version.
Awesome, Tina!

I was thinking of trying it differently this week too, like doing a version of my Mom's potato/cabbage/sausage dish that I talked about here: http://www.lowcarbfriends.com/bbs/ju...l#post15396893

What I plan to do is bake a medium potato in the microwave til mostly done, cut it up in bite-size pieces. Take about 2 oz. of turkey kielbasa and cut it up in bits. Cut up a bit of onion. Get the coleslaw mix.

Spray pan with nonstick spray. Fry the kielbasa bits, then add potato, onion, and then add in the cabbage. (May need some broth in the pan). Salt as needed and sprinkle lots of black pepper. When done, take off the heat and stir in 1/2 T. butter.

The whole pan would come to around 375 calories, less if you didn't use butter. This could be steamed too instead of fried, but I think I would like it fried up as a skillet dish in this case.

I'll experiment with it tomorrow on my DD.
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Last edited by sophiethecat; 02-12-2012 at 01:57 PM..
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Old 02-12-2012, 04:40 PM   #111
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I chopped a small amount of chicken I had already baked, added diced ginger, garlic, onion and browned that lightly. Added chopped bok choy and cabbage, cabbage, cabbage. When the cabbage began to wilt I took the pan off the heat and added 35 calories of Kung Pao sauce and a teaspoon (0 cal) of garlic/chili paste. Total calories: 90. Total pleasure: 100%.
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Old 02-13-2012, 12:43 PM   #112
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My husband is such a convert. He doesn't do JUDDD, but he does most of the cooking in the house. After I made us a cabbage, chicken, stir fry with chinese sauce, he's been having fun trying different versions.

tuna, cabbage and laughing cow
pork, cabbage, and barbeque sauce
beef, cabbage, and chili sauce
pork, cabbage, and dragon sauce (a slightly spicy, sweetish sauce)
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Old 02-14-2012, 12:27 PM   #113
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Quote:
Originally Posted by sophiethecat View Post
The seasonings I always add: garlic, onion, black pepper, soy sauce, red curry paste, ginger.

If really lazy or don't have the fresh, I use garlic powder and onion powder. I also use the ginger from the squeeze tube all the time, because to me it's the next best thing to fresh.

Last night I was in a super hurry because I hadn't eaten and we were leaving the house in like 15 min, so I fried some of the shredded cabbage, added the seasonings above and a little chicken broth. Stirred in a little leftover ground beef (already cooked).

Viola! Delicious and filling.

Normally I would have added a couple egg whites and stirred them into the hot frying mix, but didn't have time to separate them.
Studying every page from JUDDD, but where do you get ginger in a tube?
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Old 02-14-2012, 12:39 PM   #114
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Studying every page from JUDDD, but where do you get ginger in a tube?
I believe I got this one at Walmart in the produce section. It was on a shelf where you can buy the little clear plastic cartons of fresh herbs, the premium salad dressings, etc. The brand is Gourmet Garden. Gourmet Garden - Ginger
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Old 02-14-2012, 04:02 PM   #115
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Originally Posted by sophiethecat View Post
I believe I got this one at Walmart in the produce section. It was on a shelf where you can buy the little clear plastic cartons of fresh herbs, the premium salad dressings, etc. The brand is Gourmet Garden. Gourmet Garden - Ginger
Thank you! That would be easier to keep around and use.
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Old 02-14-2012, 04:29 PM   #116
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I whipped up a batch of this for tomorrow's DD using LC queso fresco and chipotle. I snuck a bite (or 2) and whooooooa nelly! This is good schtuff!
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Old 02-14-2012, 06:26 PM   #117
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Why am I the only one here that tried this and it was just boiled cabbage to me! What did I do wrong? I used fresh cabbage, cut as fine as I could, cooked it, then added canned chicken breast ( did not like this canned stuff ), then added velvetta cheese, if not for the velvetta it really would not have been good. This was just ok but would not make it again this way. Is there a receipe somewhere? I'm buying cabbage tomorrow as it is on sale for only 29 cents a #!
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Old 02-14-2012, 06:57 PM   #118
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My version yesterday, 3 cups cabbage, about 1/2 cup chicken broth, 1/2 can chicken, 1/2 cup Italian diced tomatoes, garlic, Italian spice.

Yummy and completely different from the soy sauce version, or the cheese version.
I like this a lot. Mostly because it doesn't have cheese in it. I LOVE cheese, but eat way too much of it. Tomatoes can replace cheese in almost any recipe and works great!
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Old 02-14-2012, 07:11 PM   #119
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Quote:
Originally Posted by leonak View Post
Why am I the only one here that tried this and it was just boiled cabbage to me! What did I do wrong? I used fresh cabbage, cut as fine as I could, cooked it, then added canned chicken breast ( did not like this canned stuff ), then added velvetta cheese, if not for the velvetta it really would not have been good. This was just ok but would not make it again this way. Is there a receipe somewhere? I'm buying cabbage tomorrow as it is on sale for only 29 cents a #!
I know last time I made this, I sauteed/steamed it with a bit of seseme oil, and then added (among other things) some cooked hamburger. Oh my gosh, I had to stop my daughter and I from eating the whole pan. And now that I know I really like it, I will be adding the cheese and eating it often to help me start out and stay on JUDDD. (Okay, maybe we WILL be eating the whole pan now, ) Last time I bought the canned chicken (and that was a long time ago) I did not like it. So I will stick to cooking up a LOT of chicken breasts at once and pulling out one at a time from the freezer to avoid the canned at all costs. I buy a lot of the large package of boneless, skinless breasts when they are on sale.

Last edited by Tilly; 02-14-2012 at 07:13 PM..
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Old 02-15-2012, 02:37 PM   #120
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I did the "Irish" version I've been wanting to try where I cut up 2 oz. turkey smoked sausage in small pieces and fried these. Then put a little chicken broth and the coleslaw mix in and cooked. Added a few dashes Old Bay (just cause I love it in this kind of thing), salt and pepper. Baked a potato in the microwave about 4 min., then cut that up and added to the skillet. Little more chicken broth. Little more salt, tons black pepper. Melted 1/2 T. butter into the dish and stirred well.

Yum!

approx. 400 calories for the whole skillet.
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Last edited by sophiethecat; 02-15-2012 at 02:45 PM..
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