I’m telling you – this cabbage won’t quit. Over the weekend, I decided to rid the fridge of all remaining items. I made: spaghetti squash, tofu, lentils, sweet potato fries, and – of course – that remaining red cabbage. Even after boiling down most of it, I still have about 1/4 of the cabbage left. I am never buying a cabbage again.
Thankfully I found a good use for it. Eggs are in high supply at my house, and with my protein frenzy in full effect, I decided to make myself a frittata last night for dinner. It turned out quite well.
The insides: boiled red cabbage, a few leftover beans, broccoli, garlic, a bit of olive oil, oregano, salt & pepper. I used 6 eggs and added a tablespoon of sharp cheddar to the whisked eggs, adding a fourth of a cup to the top before broiling. For those following WW PP+, each serving is 3 points.
I’ve been budgeting this year more than most, and so if I run out of “grocery money” by mid-month, I scrimp and scrap the rest of the month. This meal is a result of that. Honestly, it’s a fun challenge,a and I find myself rewarded by the satisfying meals I create from such few ingredients.
Here’s to living well (and healthy) – on the cheap.
Looks great! I need to be better about a food budget.
That looks delicious! Here’s another use for red cabbage that I just came up with recently. WW friendly haluski, at about 6 WW PP+ for a 2 cup serving. http://beezuskiddo.com/2013/01/16/crowdsourcing-a-recipe-not-so-terrible-for-you-haluski/