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Cabbage and Cod. Two “Cs” that are Celiac Friendly.

September 2nd, 2008 by Brandi

Opening the refrigerator in late August, you risk falling victim to an avalanche of late-season summer squash, peppers, potatoes, cabbage and corn. Our garden may only have 6 weeks to go, but the harvest is still sweet. Tonight, cabbage caught our eye and a sweet and savory dinner ensued. Total cook time was less than an hour (including the walk to the Harris Teeter for some fresh, wild-caught New England cod) and the final result was worth the weeknight investment.

WeightWatchers counting tip … double the cabbage and you’ve doubled your serving for a mere 3.5 points!

Braised Red Cabbage (courtesy of Epicurious.com) Serves 4

2 tablespoons (1/4 stick) LIGHT butter
2 medium heads of red cabbage, thinly sliced 
1 Granny Smith apple, chopped with skins on 
1/4 cup chopped onion
1 bacon slice, chopped
1/4 cup dry red wine
2 tablespoons red wine vinegar
1/2 cup finely grated peeled russet potato
1 tablespoon honey

Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 15 minutes. (Half way through cabbage cook time put cod under the broiler) Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper. Remove cod from the broiler, plate with cabbage and enjoy!

Cod Fish Preparation

1 teaspoon each of dried lavendar, rubbed sage and dried thyme (combined)

Salt and pepper to taste

Rinse 3/4 pound cod filet and pat dry. Sprinkle with fish rub, salt and pepper. Spray with olive oil. Broil for 10 minutes.

 

 

 

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