Cabbage, Beet and Onion Salad

Cabbage, beet and onion salad is a dish my mother made often growing up. It was a very simple salad, but it was a perfect complimentary meal against certain dishes. The salad itself is simple, refreshing, tart, crisp and even a perfect meal on its own or alongside dinner.
Typically I would use a head of cabbage, but since I was looking for something quick I opted to pick up a bag of coleslaw mix. I would recommend picking up a bag of shredded cabbage (without carrots) but since coleslaw mix with carrots is all that my grocery store had available, it’s what I picked up. The carrots don’t necessarily change the dish it just gives it a different crunch.  Nonetheless it’s delicious and typically a crowd pleaser.
I enjoy this the day I make it, but I feel it tastes so much better the next day because it gets to “marinate” in the refrigerator. The cabbage also softens up a bit.
Serves 7. 1 Points Plus Values. ~3/4 cup serving.
Ingredients:
  • 1 bag of coleslaw mix OR 1 small head of cabbage, sliced thin
  • ½ small onion, sliced
  • 8 oz fresh beets (or canned), sliced
  • 4 tbsp Red wine vinegar (or less depending on taste)
  • 1 tbsp olive oil
  • Pepper, to taste
  • Salt, to taste
Add coleslaw mix, sliced onions and sliced beets to a large bowl. Sprinkle with black pepper and a dash of salt.
Drizzle in olive oil and red wine vinegar. Toss to combine.
The beets will change the color of the salad to a slightly purple shade.  Taste test and adjust seasonings (salt, pepper and red wine vinegar).

Jamaican Stewed Curry Cabbage

Jamaican Stewed Curry Cabbage has always been one of my longtime favorite side dishes. Growing up this was a side dish my parents would make occasionally (depending on what exactly we were having) when having Jamaican food for Sunday dinner. It’s delicious, it’s flavorful, and it’s truly simple to make.
My mother would sneak an entire stick of margarine into the bottom of the pan before adding in the cabbage, but I think that’s just an obscene amount, so I’ve recreated this recipe numerous times using only 2 tablespoons of light butter. Since you’re not going after a buttery flavor, it helps stew the cabbage down, but the curry and vegetables truly are what you want to shine through.
This is served best alongside either: rice, rice and beans, or Jamaican dumplings and of course some sort of protein.
I do want to note Jamaican curry powder will stain your hands, your clothes and your bowls. Do not get it on your clothing, or you will have a mustardy colored stain on you garment forever. When storing in the refrigerator, your bowl of choice will develop a yellow hue. I just wanted to note this because whenever serving the dish to someone who hasn’t had it, I give them the “fair warning.”
Please note, Jamaican curry powder is very different from other curry powders on the market. Do not get the spicy; it’ll be very, very hot. Traditional curry is reasonably spicy, but it’s not overwhelming. If you switch the curry recommended out with another, I can’t advise as to how your dish will turn out.
Serves 7. 2 Points Plus Values. Roughly ~2/3 cup serving.
Ingredients:
  • 2 lb head of cabbage, sliced (core removed)
  • 4 carrots, shredded (with potato peeler)
  • 1 medium onion, sliced
  • 2 tbsp Smart Balance Light Butter
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 1/2 tsp garlic powder
  • 2 tbsp Oregano
  • 4 tbsp Jamaican curry powder (I recommend a container of Grace Curry powder, seen here)
  • 2 tbsp Jamaican meat seasoning (I recommend a container of Grace Chicken Seasoning – seen here)
  • 1 cup water, divided
In a large pot, with matching lid, add 2 tablespoons of light butter to the bottom of the pan. Layer in sliced cabbage, onion and carrots.
Place pot over medium heat and add in about ¼ cup of water.  Allow the mixture start to cook down, stirring occasionally. Sprinkle with salt and black pepper.
You want to have a small amount of water in the bottom of the pan to keep it from burning/sticking, so as the water evaporates add in ¼ cup of water.
Sprinkle vegetable mixture with garlic, oregano, meat seasoning and curry powder. Stir to combine. Cover and cook on medium low. Stirring occasionally – adding in water as needed.
Dish is done when cabbage is stewed down and softened (roughly 20-25 minutes).