Cabbage Threads dressed with Mushroom Dijon Sauce and Cumin Carrots

Those of you that have been reading my blog for a long time know that I am a big fan of Joel Fuhrman, the MD that wrote “Eat to Live” and “Eat for Health”. His style of eating food that is nutrient dense makes a lot of sense to me. I think a well nourished body is best able to fight disease and repair itself. Our meal tonight is very high in nutrition and low in calories. It is the perfect option when you need a light meal.

After eating the chili for dinner yesterday and lunch today both the hubby and I felt like a light meal was in order tonight. Not to mention the fact that all I was planning to do tonight was watch the Top Chef finale. Here is the meal I made tonight.

Cabbage Threads dressed with Mushroom Dijon Sauce and Cumin Carrots
Serves 3

Ingredients:

2 cups mixed dried mushrooms
4 cups water
½ cup water
1 yellow onion, peeled and thinly sliced
4 cloves garlic, peeled, smashed and minced
2 tablespoons Dijon mustard
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 teaspoon caraway sees
½ teaspoon cumin seeds
8 cups cabbage, cut into fettuccini like threads
6 full size organic carrots
½ cup water
½ teaspoon cumin seed
2 tablespoons cilantro, minced

Directions:

Combine the dried mushrooms and water and microwave on high until the water boils. This happened in less than 4 minutes in my microwave. Allow the mushrooms to soak until soft. The exact time this takes is dependent on the mushroom you use. When the mushrooms are soft cut them into bite size pieces. Strain the mushroom liquid and save for the sauce.

Water sauté the onions and garlic until soft. Add the strained mushroom soaking liquid, Dijon mustard, and cornstarch to the sauce and whisk to combine. Incorporate the caraway and cumin seeds and simmer while you prep the cabbage.

I removed the leaves from the head of cabbage, trimmed away the thick ribs and then sliced the cabbage thinly, from side to side, so the stem is in the middle of each thread. Sit the cabbage aside while you cook the carrots.

Slice the carrots thinly on the diagonal. Add the water and cumin seeds and simmer until the carrots are lightly tender.

While the carrots are cooking add the cabbage to the mushrooms sauce and cook. The carrots and cabbage will take approximately the same amount of time. By cooking the cabbage lightly you will maximize the nutrition of the cabbage since it is part of the cruciferous family and is more healthful when cooked lightly.

Add the fresh cilantro to the carrots and toss just before serving.

Nutritional Information:

Amount Per Serving
Calories - 262.34
Calories From Fat (7%) - 18.5

Total Fat - 2.23g
Saturated Fat - 0.29g
Cholesterol - 0mg
Sodium - 394.39mg
Potassium - 1448.67mg
Total Carbohydrates - 60.65g
Fiber - 16.12g
Sugar - 17.58g
Protein - 8.73g

Comments:

This meal was so light in calories and yet high in flavor. The Dijon added a lot of flavor as well as a little bit of spice. Mushrooms made the dish earthy and satisfying. Both Dan and I enjoyed this tonight.

Each serving of this contains more than 27,200IU of vitamin A, 100mg of vitamin C, 220mg of calcium, 180mcg of folate, 200mcg of folate, 200mcg of vitamin K, 220mg phosphorus, 100mg of magnesium, and 13mcg of selenium. This dish was amazingly high in nutrition for so few calories. That is the point that Dr. Fuhrman drives home in his books. If you eat vegetables, fruit, beans, seeds and nuts and a little whole grain you will maximize the nutrition you get from food. Since I look at the nutritionals on all my recipes I can tell you by adding grains you dilute the nutrition of the overall meal.

Unrelated note:

Today I was conducting an experiment in the crockpot with two different seitan doughs. They won’t be finished until after midnight. However, I will be posting the results of the test and the recipes tomorrow.

I hope you all have a great evening. I am enjoying the Top Chef finale as I write this post.