Monday, May 09, 2016

Red Cabbage with Avocado and Sunflower Seeds

I have been reading a lot about adding nutrient dense plant based foods to  my diet in order to decrease the amount of snacking I do after dinner in the evenings.   For some reason, it has become an issue, and I am not happy about it.

So, the gist of it all is to eat more veggies so you won't have cravings for more, and your belly will be so full that you won't want to snack anyway.  I have been working on it for the past few weeks and it led me to joining a Facebook group where everyone has the same goal.  And it has spurred me to doing some experimenting in the kitchen again.

I got this idea from one of the women in the group... and at first it sounded quite odd... but very intriguing. I have made the dish twice now.  The first time it was our whole dinner.  And it was very filling and quite tasty.  The second time, I made about half and we had it as a side dish with some BBQ'd pork.  I think that The Captain preferred having it this way. I liked it better as dinner.  You can decide for yourself.

But I do hope you will give it a try.  I have never really been a fan of cooked cabbage... cabbage rolls, for example, have never really been a favorite of mine... but this red cabbage is sauteed only until soft, not cooked all the way to limp, so that may be the difference.  And of course the lime and avocado are just a natural pair.

Here is how it goes... These are the amounts I used for our main dish meal.  Adjust for your own table.

Red Cabbage with Avocado and Sunflower Seeds
Makes 2 servings.

  • 6 cups shredded red cabbage
  • 2 tsp coconut oil
  • 1/2 tsp salt
  • 2 cloves garlic, peeled, smashed and minced
  • 2 Tbs raw sunflower seeds
  • 1 medium avocado, about 4 ounces, peeled, seeded and cut into large slices
  • juice from one lime
  • Salt and Pepper to season

  1. Set a large saute pan over MEDIUM heat and place the coconut oil in it to melt.
  2. Add the cabbage, salt and garlic, and cook for about 15 minutes, stirring every few minutes
  3. Remove to 2 large bowls or plates and sprinkle each with half of the sunflower seeds.
  4. Place half the avocado slices on each plate.
  5. Drizzle each with half the lime juice.
  6. Serve with salt and pepper on the side.
Per serving.
Weight Watchers Smart Points = 4 (because the cabbage and lime juice is not counted)

Calories 240
Fat 17g
Saturated Fat 5g
Carbohydrates 20g
Sugar 7g
Fibre 9g
Protein 5g

Saute the salted cabbage with garlic in the coconut oil till softened but not limp.

Plate and serve warm.

Do you enjoy meatless meals occasionally?

If you enjoy this recipe I hope you will PIN it.  Thanks for sharing.


  1. I totally agree with that eating philosophy and I hope it works well for you! Love anything with avocado

  2. Seems very healthy! Going to have to give it a try

  3. I've never thought of combining cabbage and avocado - interesting.

  4. Sounds delicious! My husband is a huge cabbage fan. We do eat meatless at least 1-2x/week.

  5. This looks interesting! I'm not much of a cabbage person either, and would never think of using it as a "main" ingredient. I might have to give this a try ;-)

  6. Sounds delicious! Its hard to convince my hubby often to have a meatless dinner, but maybe this will entice him.

  7. I love red cabbage. I don't really care for meat very much, so I am comfortable with meatless meals more often than not. This looks pretty good.

  8. I honestly never would have paired these together. Although maybe on some kind of fish tacos?

  9. This sounds delicious! Anything with avocado is good by me.


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