Cabbage is an excellent source of Vitamins K, C and B6. It is also a very good source of manganese, fiber, potassium, Vitamin B1, folate and copper. Cabbage comes in four main types: Green, red (or purple), Savoy and napa. Oranges are a healthy source of fiber, Vitamin C, thiamin, folate, potassium and antioxidants. The bigger the navel in an orange, the sweeter it will be!
Produce Tip: Look for cabbage heads that are firm and heavy for their size, but not too large. Leaves should be crisp with a nice luster. Choose oranges that feel heavy for their size and have firm, finely textured skin.
Make it Faster: Use jarred garlic and pre-shredded cabbage.
Change it Up: You can also use red cabbage or both red and green cabbage for this recipe.
Nutrition Tip: Read labels and be sure to choose low-sodium soy sauce.
1. Heat oil in a large skillet over medium heat.
2. Add sliced onions and cook until tender.
3. Add garlic and cook for an additional minute.
Prep Tip: Always wash oranges before eating.
1. Juice the carrots, then the oranges, following your juicer's specific settings for each.
2. Stir in the chia seeds if using and let soak for 5 minutes.
3. Serve the juice immediately over ice, if desired.
Prep Tip: Freeze extra tomato paste in ice cube trays. Once frozen pop them out and put them in a plastic bag. Use one at a time in soups and stews for extra flavor.
Change it Up: In Step 2, add 1/2 cup diced carrots and celery for added color and flavor.
Nutrition Tip: Use low or reduced-sodium bouillon or broth cubes.
1. Add four cups of water to a large pot and bring the water to a boil.
2. To the pot, add diced tomatoes, tomato paste, chopped onion, garlic or garlic powder, and shredded cabbage.
3. Add stock cubes and salt and pepper to taste.
4. Bring to a low boil and cook for 20-30 minutes or until cabbage is tender.
1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
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