HACK: LAST POST #3. RED CABBAGE FOR THE WEEK MEALS! MY RED CABBAGE LEAVES STUFFED WITH FRESH COD AND YELLOW RICE!
This is to just show how adaptable red cabbage is in any recipe. You can make it as slaw, or chunked pieces in salads with tomatoes, or stuffed leaves like these ones. The end result is always the same, delicious and nutritious.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $8.75 or $4.38 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 thick cod filets ($3.70)
1 ½ tsp. Angie’s dry seasoning (.30)
3 tbsp. Angie’s basting olive oil (.50)
Rosemary leaves from your garden (0)
4 c. spinach ($2.50)
2 or 3 red cabbage leaves rinse, (.50)
1 c. of leftover yellow rice, or Quinoa or Orzo, any grain you may have in the fridge.
1 avocado ($1.25)
Pat dry the cod filets, season with 2 tbsp. of basting oil, 1 tsp. of my seasoning, refrigerate.
Cut 3 red cabbage leaves, add to a skillet with boiling water and lemon juice, turn stove off, cover and wait 5 minutes. (The lemon juice prevent the leaves from turning blue.) Then drain and set aside until plating time. Drain the skillet.
In the same skillet, add 1 tbsp. basting olive oil and sauté the spinach just until wilt.
Remove the spinach and in the same skillet sear the cod filets in their basting oil.
Now start arranging your ingredients to plate the meal and ENJOY!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.