When I taught Kindergarten our school participated in a wonderful healthy eating program. Each week a nutrition teacher would come to our classroom, sing songs, read books and share with the students a new type of healthy food, along with some cool facts about that food. Every letter of the alphabet was covered, so we got to try some really interesting foods.
I would have never tasted yucca, ugly fruit or even dandelion greens if not for this program.
We are fortunate that W is still a fairly good eater at 2.5 years old. He is more particular about what he eats, and he prefers cookies to most anything, but he does try most things. He may or may not finish the new food, but at least he tries.
In order to introduce W to a variety of new fruits and vegetables, I thought it would be fun to highlight a different type of new healthy food each month. Each month I’ll choose a fruit or vegetable that’s in season and share my recipe.
Cabbage is the lucky first vegetable to be chosen! Scroll down to find out the simple, yummy way I prepared this tasty, nutritious leafy green.
Sautéed Cabbage and Leeks Recipe
I’ll be honest. I never really got into cabbage until recently. Cabbage and noodles never appealed to me, and I wasn’t a fan of coleslaw (I realize now that I was completely nuts). It wasn’t until I made the cabbage and noodle dish last year for our St. Patrick’s Day party that I realized how delicious cabbage can be.
It’s a good thing I finally came to my senses! Not only is cabbage tasty, but it’s cheap, easy-to-make and SUPER good for you. Find six reasons to eat more cabbage from Full Circle and read about the 9 Surprising Health Benefits of Cabbage from Care2.
There are lots of different ways to eat cabbage. You can make a coleslaw, use purple cabbage to top fish tacos or mix it in with a salad. I’ve decided to sauté my cabbage with some leeks, add some Asian flavors, oh, and BACON. Yum!
I paired this flavorful side dish with some salmon and rice for an extremely tasty, but very nutritious dinner.
- Half a green cabbage, sliced
- 3-4 slices of bacon, diced
- 1 leek, chopped
- 2 garlic cloves, minced
- 1/2 tsp fresh ginger, minced
- 1-2 tbsp rice wine vinegar
- 1-2 tbsp soy sauce
- salt and pepper, to taste
- Saute bacon until nice and crispy. Remove from pan with a slotted spoon.
- Add chopped leek and saute for about 3-4 minutes over medium heat.
- Add minced garlic and ginger and cook for another minute.
- Add rice wine vinegar and soy sauce, breaking up bacon bits from the bottom of the pan.
- Add cabbage and cook for another 5-7 minutes.