If you live a low-carb lifestyle, I’m guessing cauliflower probably appears on your weekly recipes list. Ever since diets like keto have exploded in popularity, at-home chefs are constantly turning to cauliflower florets to get a sneaky faux-carb fix. The mildness of cauliflower makes it so easy to dress up with any flavor combinations that suit your fancy.

For instance, I’ve made yummy recipes with Cauliflower Steaks, Cauliflower Rice, and Cheesy Roasted Cauliflower with this veggie, to name a few. No question, if you’re looking for a simple way to swap out carbs in your diet, cauliflower is a classic. 

But that doesn’t mean there aren’t cruciferous cousins with a lot to offer in your menu rotation. Take cabbage as an example. While cabbage may not get as much hype on foodie social media feeds, it’s a super-versatile, healthy, and downright tasty veggie to add to your meal plan. 

One of the easiest ways to start with cabbage is to roast it in the oven. With some very simple prep work and only 25 minutes of baking time, you’ll be amazed at the caramelized goodness roasted cabbage brings to the dinner table. 

Is Roasted Cabbage Healthy?

Cabbage is a champ in the nutrition department. From vitamins A and C to multiple antioxidants, minerals, and a dose of fiber to boot, there’s so much your body will love once you start giving it more cabbage slices. As a bonus, you don’t have to worry about dampening all those healthful components by roasting. 

The only thing you have to watch out for when making healthy roasted cabbage is the added ingredients. I’ve kept my recipe clean and straightforward with olive oil, garlic powder, and salt & pepper, but sometimes people go overboard with their additions and compromise their cabbage’s superfood status. For instance, if you add a lot of sauces or less nutrient-dense oils, you’ll add unnecessary calories and fat and render your cabbage less beneficial. Be sure to carefully consider the nutritional profile of each ingredient you put into this side and see if it fits your health goals. 

Given the simplicity of the dish, it’s no surprise it works as part of gluten-free, paleo, keto, whole30, vegetarian, vegan, and Mediterranean diets.

Won’t Roasted Cabbage Get Mushy?

With over 90% water content, some assume cabbage will turn into a big puddle of mush after 25 minutes in a hot oven; however, if you roast your cabbage right, you’ll enjoy a crispy, caramelized exterior, and a satisfyingly tender inner core. You just need to know the proper technique. 

To achieve a tantalizing texture, crank up the heat to high in your oven—at least 425°F. This high and dry heat prevents cabbage from steaming and promotes the golden brown caramelization we aim for. 

How you slice and space your cabbage is also essential to reduce the risk of steaming. Keep your cabbage wedges around 1 inch thick to ensure they take longer to cook through and achieve those crispy edges. It’s also super important to give each cabbage wedge some wiggle room in a single layer. Oh yeah, and don’t forget to get obsessive about drying your cabbage pieces after washing them because you definitely don’t want extra water entering the oven.

INGREDIENTS

• 1 medium head green cabbage
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt to taste
• Black pepper to taste

INSTRUCTIONS

Prep

Set up oven and baking sheet.

Season

Cut and season cabbage wedges.

Roast

Roast until crispy and tender.

Devour!

FAQs & Tips

Serving Suggestions

Roasted cabbage wedges work wonderfully as a crisp complement to protein-packed main dishes. Whether you’re serving my Easy Pork Chops Recipe, Ground Turkey Sweet Potato Chili, or ​​Asian Salmon (With Soy And Ginger), adding some roasted cabbage to the mix is a tasty—and nutritious!—idea. 

You could also weave your roasted cabbage wedges into other, lighter recipes like sandwiches, bowls, or salads to add a delicious crunch to lunch. Sometimes I sneak roasted cabbage into my Mexican Avocado Spread Sandwiches With Sprouts or Healthy and Delicious Buddha Bowl for an extra dash of crispiness and a whole lotta nutrition. 

Print

Roasted Cabbage

From green to golden, discover why Roasted Cabbage is a super-simple superfood side.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 121kcal

Author Anneliese Duprey

Ingredients

• 1 medium head green cabbage
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt to taste
• Black pepper to taste

Instructions

• Preheat your oven to 425°F and line a baking sheet with parchment paper.
• Remove the outer leaves of the cabbage, cut it into 8 equal wedges, and arrange them on the prepared baking sheet.
  
• Drizzle the olive oil evenly over the cabbage wedges and sprinkle with garlic powder, salt, and pepper.
  
• Roast in the preheated oven for 25 minutes, or until the edges are crispy and the centers are tender.
  

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 41mg | Potassium: 395mg | Fiber: 6g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 83mg | Calcium: 91mg | Iron: 1mg

The post Roasted Cabbage appeared first on Food Faith Fitness.

Red cabbage might be one of the great underrated vegetable side dishes. Braised cabbage, in particular, is popular in German restaurants and in the U.K. It’s considered comfort food and is most popular during winter months. Fortunately, you don’t have to go overseas or visit a German restaurant to eat braised red cabbage because it’s easy to make at home. With a few simple ingredients and a little bit of time, you can make your own braised cabbage, giving you a sweet ‘n’ sour side dish fit for a special occasion.

If you’re skeptical about the taste of cabbage, don’t be. This recipe contains a lot more healthy and delicious ingredients than just cabbage, including onion, apple, and cinnamon. This helps create a diverse flavor profile, especially once you let all of the ingredients braise together for an hour. You’ll be amazed at how tasty and nutritious braised red cabbage can be, as it can serve as the perfect side dish for a wide variety of meals.

Once the dish has won you over, there is a lot you can do with it. At first, you may want to keep things simple by going with a cabbage salad or perhaps cabbage soup, but don’t be intimidated by slightly more complicated fare like keto cabbage rolls. If you don’t mind something a little spicier, you can try shredded cabbage salad with apples and curry.

Is Braised Red Cabbage Healthy?

Braised red cabbage is a healthy side dish for virtually any diet. It’s gluten-free, keto friendly, and vegan friendly. It contains almost a day’s worth of vitamin C, as well as vitamin A, fiber, and antioxidants. Also, thanks to the cabbage, onion, and apples, the dish offers multiple servings of fruits and vegetables.

Be Sure to Plan Ahead

For the best results, prepare this cabbage dish the day before you plan to eat it. By giving the dish a night in the fridge, the ingredients have an opportunity to get to know each other, creating stronger flavors. You should also make sure that the pot used for braising is big enough to comfortably fit all of the ingredients, thus making it easier to mix everything together and for the ingredients to cook evenly. This will add to the texture and flavor of the dish when it’s ready to be eaten.

INGREDIENTS

• 1 medium red cabbage, cored and sliced
• 1 tablespoon olive oil
• 1 large red onion, thinly sliced
• 2 apples, cored and sliced
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground allspice

INSTRUCTIONS

Sauté

Cook onions until soft.

Combine

Add cabbage, apples, and seasoning; stir.

Braise

Simmer covered, stirring occasionally.

Season & Serve

Adjust taste and enjoy.

Devour

FAQs & Tips

Serving Suggestions

Braised red cabbage can be used as a side dish for a variety of meals, including sausages and roasted meats. Specifically, try it with a German dish like air fryer brats. It will also go well with oven-baked chicken thighs or homemade orange chicken. Cabbage complements pork dishes, including air fryer pork tenderloin and even Asian Instant Pot pork tenderloin, so be sure to give them a try.

Print

Braised Red Cabbage

Braised Red Cabbage—a German side dish—is sweet and sour and delicious all over!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 121kcal

Author Anneliese Duprey

Ingredients

• 1 medium red cabbage cored and sliced
• 1 tablespoon olive oil
• 1 large red onion thinly sliced
• 2 apples cored and sliced
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground allspice

Instructions

• Preheat a large pot over medium heat and add olive oil. Sauté the onions for about 5 minutes until they become soft and translucent.
  
• Add the sliced red cabbage and apples to the pot, followed by the apple cider vinegar, water, brown sugar, salt, pepper, and allspice. Stir to combine.
  
• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the cabbage braise for about 1 hour, stirring occasionally, until it is tender and the flavors have melded together.
  
• Taste and adjust seasoning if necessary, then serve warm as a delightful side to your favorite dishes.
  

Nutrition

Calories: 121kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 235mg | Potassium: 446mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1595IU | Vitamin C: 84mg | Calcium: 76mg | Iron: 1mg

The post Braised Red Cabbage appeared first on Food Faith Fitness.

True story: my family used to be enamored with cabbages in a way that baffled me as a child. In my opinion, the superior leafy head was lettuce (always a refreshingly light low-calorie bite!) but for some reason the matriarchs in my family would even substitute that with leaves of cabbage! If it was on the stove for too long, it would fill the kitchen with that sulfuric odor (as you get from overcooked hard-boiled eggs), but everything from cabbage rolls to corned beef and cabbage were made multiple times a week. I worried that I would never really enjoy cabbage the way my mother (and her mother) all seemed to, until I found out what was wrong—it was never the cabbage, but the cooks! They failed to be tender with the cooking process and, consequently, made a noxious meal of their favorite veg.

I started to make some of my family’s recipes on my own with a more careful eye. Now, I finally get it! My distaste for cabbage had risen from my parents’ busy lives of taking care of kids, working full time, and taking online courses throughout the night. Making cabbage for myself helped me appreciate my family’s fascination with the vegetable while also appreciating everything they did for me and my sibs.

Ever since, I’ve been handling (and eating!) delicious cabbage dishes carefully cooked to ensure that caustic scent never reaches my nose, like today’s recipe for fried cabbage! Mixing delightfully bright cabbage and onion with savory bacon in a pan with a little oil brings the best out of every ingredient, especially the otherwise notoriously noxious cabbage! Fall in love with cabbage (like my family and I) and make yours fantastic!

Is Fried Cabbage Healthy?

Cabbage is rich in vitamins K and C, onions are full of minerals, and bacon brings that savory protein. As a result, this simple dish is packed with nutrients. It’s a keto-friendly low-carb food and can be made flavorfully vegan with bacon substitutes (just be careful which subs you use!).

Cabbage vs. Lettuce – A head-to-Head Comparison

Though alike in appearance, cabbage heads and heads of lettuce are very different both in flavor and in nutrition. Cabbage is a member of the genus Brassica and comes in a variety of shapes and colors, though, most notably, light and rich greens. As mentioned above, cabbage is rich in vitamins C and K and is also a good source of plant fiber, which makes it great for gut health! The flavor of your most common cabbage is bright and slightly astringent, which works well with the fatty flavor of the bacon!

Lettuce is a part of the Asteraceae family and is typically a shade of green. The shape ranges from tightly wound heads to parallel-aligned leaves. Unlike cabbage, lettuce is mostly made of water, so the caloric content is negligible (only 5 calories per cup!). While it contains vitamins A and K, lettuce is most known for its crisp and cool texture that makes it a hit with burgers and sandwiches.

INGREDIENTS

• 1 tablespoon olive oil
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 1 head of green cabbage, cored and sliced
• Salt, to taste
• Black pepper, to taste

INSTRUCTIONS

Cook

Render bacon to crisp; set aside.

Sauté

Cook onion until translucent.

Combine

Add cabbage, season, and cook until tender.

Finish

Mix in bacon and heat through.

Devour!

FAQs & Tips

Serving Suggestions

Fried cabbage tastes great with other savory dishes! Plate up a side of fried cabbage next time you’re making burgers like our Cajun sweet potato bun burgers (or keep it veggie with black-bean power burgers)! If you’re like me and love your cabbage with a side of chicken, you can’t go wrong with keto chicken tenders right out of your air fryer! Serve it with a side of dippable mustard and DEVOUR!

Print

Fried Cabbage

Get a "head" of dinner with Fried Cabbage—a delicious appetizer made from simple yet savory ingredients!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 190kcal

Author Anneliese Duprey

Ingredients

• 1 tablespoon olive oil
• 4 slices bacon chopped
• 1 medium onion chopped
• 1 head green cabbage cored and sliced
• salt to taste
• black pepper to taste

Instructions

• Heat olive oil in a large skillet over medium heat and cook the bacon until crisp. Remove bacon and set aside on a paper towel to drain.
  
• In the same skillet, sauté the onion until translucent, about 3-4 minutes.
  
• Add the sliced cabbage to the skillet, season with salt and pepper, and cook, stirring occasionally, until the cabbage is tender and some pieces are lightly browned, about 10 minutes.
  
• Return the bacon to the skillet, stir to combine with the cabbage, and cook for an additional 2 minutes to reheat the bacon.
  

Nutrition

Calories: 190kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 188mg | Potassium: 470mg | Fiber: 6g | Sugar: 8g | Vitamin A: 231IU | Vitamin C: 85mg | Calcium: 98mg | Iron: 1mg

The post Fried Cabbage appeared first on Food Faith Fitness.

Cabbage is truly one of the most underrated vegetables in the world. It can be prepared in so many different ways, making it one of the more versatile vegetables. Unless you’ve visited this island nation or have family from there, you may not have ever had a chance to taste Jamaican cabbage. But with this recipe, you can. Who knows, it could become your new favorite way of cooking cabbage.

Jamaican cabbage contains a lot more than just cabbage. It is joined in the pot by carrots, bell peppers, garlic, and a few spices. It’s something of a melting pot of flavors, although the cabbage remains the star of the show. It takes on a tangy sweetness that makes it stand out from other ways of preparing cabbage. Equally important, the colors of Jamaican cabbage make it just as enjoyable to look at as it is to eat.

As for other methods of preparing cabbage, there are several great options. We’ll start with a simple cabbage salad and a hearty cabbage soup. There is also a slightly more intricate shredded cabbage salad with apples. For something that combines meat and vegetables, cook up a pot of cabbage soup with sausage. If you want to spread your culinary wings a little, we recommend keto cabbage rolls.

Is Jamaican Cabbage Healthy?

Jamaican cabbage is nutritious AND delicious. Cabbage is naturally high in vitamins C, A, and K, calcium, magnesium, and fiber, helping with both heart health and digestive health. The entire dish has fewer than 120 calories and just 13 grams of carbs, helping to make it part of a balanced diet. It is suitable for vegan, vegetarian, and Mediterranean diets. It can also be a part of whole30, paleo, and gluten-free diets, provided the seasoning complies—so be sure to check that label!

The Jamaican Way

To make the perfect Jamaican cabbage dish, shred the cabbage before you start to cook anything else. To shred it properly, cut the head into quarters. From there, remove the inner stalk, which should make it easier to shred. Once the cabbage is in the pot, make sure it doesn’t dry out. If this becomes a problem, you can add a little more water.

You also have some leeway for how you want to cook some of the other ingredients. With the carrot and bell pepper, add them to the pot after you’ve added the cabbage if you prefer them to be crunchy. By adding them later in the process, they will have less time to cook and get soft. On the other hand, if you want your carrots to be soft, feel free to add them early in the process, at the same time as the onion.

INGREDIENTS

• 1/2 head of green cabbage, shredded
• 1 large carrot, julienned
• 1/2 bell pepper, any color, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup water
• 1 teaspoon all-purpose seasoning
• 1/2 teaspoon black pepper
• 2 sprigs fresh thyme
• Salt to taste

INSTRUCTIONS

Sauté

Cook onion, garlic, and thyme.

Combine

Add cabbage, carrot, and bell pepper.

Season

Add water and spices, then steam.

Serve

Adjust your taste and enjoy.

Devour!

FAQs & Tips

Serving Suggestions

If you’re going to cook Jamaican cabbage as a side dish, you might as well cook a Caribbean main course as well. If that’s your thinking, jerk chicken is the most common option. You can prepare slow cooker jerk chicken curry or perhaps try an easy jerk chicken recipe with pineapple. If that strikes your fancy, you should also try Caribbean chicken bowls with grilled plantains. Don’t worry, chicken isn’t your only option for an authentic Caribbean meal. You can also prepare jerk shrimp stew with cauliflower rice. For the vegans, there is also a Caribbean cold lentil salad that should pair well with your Jamaican cabbage.

Print

Jamaican Cabbage

Made with carrot, bell pepper, onion, and thyme, Jamaican Cabbage isn't your ordinary serving of cabbage!

Course Side Dish

Cuisine jamaican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 118kcal

Author Anneliese Duprey

Ingredients

• 1/2 head green cabbage shredded
• 1 large carrot julienned
• 1/2 bell pepper any color, thinly sliced
• 1 small onion thinly sliced
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1/4 cup water
• 1 teaspoon all-purpose seasoning
• 1/2 teaspoon black pepper
• 2 sprigs fresh thyme
• Salt to taste

Instructions

• Heat olive oil in a large skillet over medium heat and sauté onion, garlic, and thyme until onion is translucent, about 3-4 minutes.
  
• Add shredded cabbage, julienned carrot, and sliced bell pepper to the skillet, stirring to combine with the sautéed onion mixture.
  
• Pour in water, then season with all-purpose seasoning, black pepper, and salt. Stir well.
  
• Cover the skillet, reduce heat to low, and let the cabbage steam until tender but still slightly crisp, 15-20 minutes, stirring occasionally.
  
• Remove from heat, discard thyme sprigs, adjust seasoning if necessary, and serve warm.
  

Nutrition

Calories: 118kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 34mg | Potassium: 341mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3171IU | Vitamin C: 65mg | Calcium: 84mg | Iron: 1mg

The post Jamaican Cabbage appeared first on Food Faith Fitness.

This easy side dish tends to be on the lighter side, and it’s a great way to use leftover rice. It comes together quickly for a weeknight meal and makes a good option to take for a potluck. I always recommend going organic with my vegetables but if you can’t find cabbage there, that’s not a problem. Simply remove the outer leaves before preparing, as those would be the ones containing the wax and pesticides. There are many ways you can put your signature twist on this dish: You can vary the proportion of ingredients or add different herbs and spices. A few options are seafood seasoning, turmeric, celery salt, or paprika.

This is a simple side dish, with only a few ingredients, offering comforting, year-round appeal. No oven is involved, so it’s a great summer side. It can easily be transported in a covered dish or in a Crock-Pot. The very fact that it’s only a few ingredients makes it easy to customize with more or less onion and spices, while the apple cider vinegar gives it a tang to keep this a favorite.

Is Rice and Cabbage Healthy?

This dish is so healthy. We need a wide range of vitamins and nutrients, and this cruciferous vegetable provides substantial fiber, which supports gut health. It also provides vitamins C and K.

Know that you can swap out the green cabbage for red. Other cruciferous veggies such as bok choy or brussels sprouts can also be substituted. Different rice or rice combinations can be used with no problem, just realize the nutritional profile will change, and likely the cooking time. Quinoa can be substituted for the rice and will provide a complete protein. With such health benefits, this meal can be served as a main dish.  Other vinegars can be substituted, with the accompanying change in flavor.

What are Cruciferous vegetables?

Cruciferous vegetables like cabbage contain compounds that may reduce the risk of cancer. They are called cruciferous because of the shape of the petals on their flowers, which resemble a cross. Other foods in this group include broccoli, kale, brussels sprouts, collard greens, and more. The health benefits are undeniable, although there are some precautions. Overindulging in these superfoods is not recommended due to the large amount of fiber, especially if you’re not used to them.

INGREDIENTS

• 1 tablespoon olive oil
• 4 cups green cabbage, shredded
• 1/2 cup onion, finely chopped
• 1 cup brown rice, cooked
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar (optional)

INSTRUCTIONS

Sauté

Cook cabbage and onion until tender.

Combine

Mix in rice, season, and heat through.

Flavor

Add vinegar for tanginess and serve.

FAQs & Tips

Serving Suggestions

This cabbage and rice dish will be a welcome companion to other comfort foods such as mini meatloaf or BBQ chicken or even turkey kibeh. It can even be used as a bed for a protein-forward dish such as this One-pot lentils. I’d like to serve it next to something brightly colored, such as cumin roasted carrots. You wouldn’t go wrong reheating it for brunch, along with a simple egg set on top of each serving.

Print

Rice and Cabbage

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 229kcal

Author Anneliese Duprey

Ingredients

• 1 tablespoon olive oil
• 4 cups green cabbage shredded
• 1/2 cup onion finely chopped
• 1 cup brown rice cooked
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar optional

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the shredded cabbage and chopped onion, sautéing until the vegetables are tender and the cabbage is slightly caramelized, about 8 minutes.
  
• Stir in the cooked brown rice, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until the rice is heated through and the flavors are well combined.
  
• If desired, add apple cider vinegar for a tangy flavor, and cook for another 2 minutes. Serve warm as a nutritious side dish.
  

Nutrition

Calories: 229kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 306mg | Potassium: 280mg | Fiber: 4g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 1mg

The post Rice and Cabbage appeared first on Food Faith Fitness.

There are so many dishes that I loved growing up that I had to step away from once I started to lead a healthier lifestyle. One of those were stir-fries. Whether it be a classic lo mein or a fried rice, I had to leave them behind because of the high starch and carbohydrate content. It was a sad day, but I felt it was all for the best.

But what if I could, as they say, have my stir-fry and eat it, too? You could say I was having stir-fry withdrawals when I found this recipe for chicken and cabbage stir-fry—all the flavor of the classic dish without all the guilt (i.e., starch and carbs) that is associated with noodles and rice.

The simplicity of this one-pan meal is part of its appeal. Cooking all your ingredients in one pan allows the flavors to blend and makes for easy cleanup. The rich base and no starchy, carb-heavy base allows you to enjoy your stir-fry the way you always have.

Is This Chicken and Cabbage Stir-Fry Healthy?

Chicken and cabbage stir-fry is gluten-free, paleo, and low-carb. White meat is low in fat and high in protein. It also helps reduce cholesterol and lowers the risk of heart disease. Cabbage is high in vitamin C, vitamin K, and fiber, plus it helps with digestive health while keeping your blood clotting as it should. You also have onion and garlic, which are both anti-inflammatory and assist in lowering blood sugar and the risk of cancer. This recipe is easy to make vegan by substituting your chicken with a vegan protein like soy or jackfruit and replacing your butter with a plant-based alternative or oil.

What is the difference between cabbage and lettuce?

There are many differences between these leafy greens. In fact, cabbage and lettuce are not even part of the same genus! Whereas lettuce belongs to the lactuca genus, cabbage is part of the brassica genus with vegetables like broccoli and brussels sprouts. As well, cabbage has a peppery flavor and pungent odor while lettuce is watery and bland with little to no odor. Cabbage leaves tend to be thick, hard, and tough, giving a crunch when raw and caramelizing when cooked. Lettuce is more fragile, owing to its high water content.

INGREDIENTS

• 2 large chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 1 medium green cabbage, cored and chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt, to taste
• Black pepper, to taste

INSTRUCTIONS

Sauté

Cook the chicken, season, and set aside.

Sauté 

Cook onion, then add cabbage.

Combine 

Add garlic, paprika, and chicken back to skillet.

Devour!

FAQs & Tips

Serving Suggestions

As a single-pan meal, you do not generally need much more to serve with it; however, if you do feel like you need more for your meal, I would suggest a nice egg drop or miso soup as an appetizer. The chicken and cabbage stir-fry also pairs nicely with a white wine of your choosing.

Print

Chicken and Cabbage Stir-Fry

Savory, light, and delicious, this Chicken and Cabbage Stir-Fry will be everything you're looking for.

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 256kcal

Author Anneliese Duprey

Ingredients

• 2 large chicken breasts cut into bite-size pieces
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion chopped
• 1 medium green cabbage cored and chopped
• 2 cloves garlic minced
• 1 teaspoon paprika
• salt to taste
• black pepper to taste

Instructions

• Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until cooked through, 5-7 minutes, stirring often. Remove chicken and set aside.
  
• In the same skillet, melt butter and sauté the onion for 3 minutes until translucent.
  
• Add the chopped cabbage to the skillet and cook uncovered, stirring often, for 10-15 minutes until the cabbage is soft or to your desired tenderness.
  
• Mix in the minced garlic and paprika, cooking for an additional minute until fragrant.
• Return the cooked chicken to the skillet, stir well, and cook until heated through. Adjust seasoning with salt and pepper to taste. Serve the stir-fry hot.

Nutrition

Calories: 256kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 174mg | Potassium: 862mg | Fiber: 6g | Sugar: 9g | Vitamin A: 591IU | Vitamin C: 87mg | Calcium: 108mg | Iron: 2mg

The post Chicken and Cabbage Stir-Fry appeared first on Food Faith Fitness.

Yogurt. Plain eggs. Yogurt. Plain eggs. I feel like I’m stuck in an endless loop, eating the same old meal for breakfast every day. Don’t get me wrong: yogurt and eggs are both tasty and easy to make, which are huge perks. But I’m craving something different to help start my morning on the right path. Something to shake up my typical weekly menu and excite my taste buds. And as a huge fan of Mexican cuisine, I think I may have found my next breakfast recipe to try. Hearty, comforting, and delightfully flavorful breakfast quesadillas are about to rock your world.

Breakfast quesadilla? Why yes, BREAKFAST quesadilla! Quesadillas are no longer confined to lunch or dinner. A golden, crispy tortilla encasing savory scrambled eggs, ooey gooey cheddar, Monterey jack cheese, and bits of diced bell peppers make the perfect breakfast quesadilla. Each bite is as flavorful as the last!

Are Breakfast Quesadillas Healthy?

Breakfast quesadillas are nutritious and hearty. With a whopping 27g of protein, you’ll be full of energy and ready for the day. Even better, there are all sorts of vitamins, minerals, and a decent dose of calcium.

While balanced and protein-rich, breakfast quesadillas are high in fat, cholesterol, and sodium. But it’s not all bad news! Breakfast quesadillas are very customizable, so alter them to match your dietary needs and restrictions. For example, you could use a low-fat cheese option, a gluten-free, wheat or brown rice tortilla, and fewer eggs or liquid egg whites.

What else can i put in a breakfast quesadilla?

The great thing about breakfast quesadillas is how versatile they are. If you’d like more protein, add any meat you like. I recommend bacon, sausage, or chorizo, but ground turkey or shredded chicken would be a tasty—and healthy—alternative. You can also add a lot more veggies, such as spinach, onion, garlic, jalapeño, and green onion. Extra herbs and spices, like cilantro, oregano, and cumin, would blend well. Get creative and make this recipe your own!

INGREDIENTS

• 4 large eggs
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 medium tortillas
• 1/2 cup diced bell peppers
• 1 tablespoon olive oil

INSTRUCTIONS

Prep

Whisk eggs, sauté bell peppers, and scramble eggs.

Assemble

Fill tortillas with eggs, peppers, and cheese; fold.

Cook

Grill quesadillas until crispy and cheese melts.

Devour!

FAQs & Tips

Serving Suggestions

In my opinion, a quesadilla is not a quesadilla without toppings! You could serve it with a classic salsa or get creative with a pineapple salsa, mango avocado salsa, or jalapeño salsa. Guacamole smeared on top would also be divine. And some sour cream or Greek yogurt (a healthier option) would really tie your breakfast quesadillas together. As for sides, you can’t go wrong with a bowl of fruit and a side of roasted potatoes.

Print

Breakfast Quesadilla

Out with the old and in with the new! It's time to spice up your mornings with breakfast quesadillas.

Course Breakfast

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 510kcal

Author Anna Allee

Ingredients

• 4 large eggs
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 medium tortillas
• 1/2 cup diced bell peppers
• 1 tablespoon olive oil

Instructions

• In a bowl, whisk the eggs with salt and pepper until well combined.
  
• Heat olive oil in a skillet over medium heat. Add the bell peppers and sauté until slightly softened, about 2 minutes.
  
• Pour the eggs into the skillet with the bell peppers, stirring occasionally, until the eggs are scrambled and fully cooked, about 3-4 minutes.
  
• Lay out the tortillas on a flat surface. Evenly distribute the cooked egg and bell pepper mixture on one half of each tortilla. Sprinkle both types of cheese over the eggs.
  
• Fold the tortillas over to cover the filling, creating a half-moon shape.
  
• Wipe the skillet clean and return to medium heat. Cook each quesadilla until the tortilla is golden and crispy and the cheese is melted, about 2-3 minutes per side.
  
• Cut each quesadilla into wedges and serve hot.
  

Nutrition

Calories: 510kcal | Carbohydrates: 19g | Protein: 27g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 381mg | Sodium: 702mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2142IU | Vitamin C: 48mg | Calcium: 506mg | Iron: 3mg

The post Breakfast Quesadilla appeared first on Food Faith Fitness.

Vietnamese bánh canh (thick noodle soup) is new to me. The good news is this provides support and encouragement to anyone else who has not made Vietnamese thick noodle soup. If I can do it, you got this!

As a novice in this area, I can compare Vietnamese bánh canh to Vegetarian Phở or Chicken Phở or ramen. Like, real traditional ramen, not the kind you eat in college on a budget. The term bánh, in this recipe, is Vietnamese for “noodles”. However, bánh also refers to many things made from flour, such as cake and bread, as well as noodles. Meanwhile, canh means “soup”. So we have a noodle soup. This recipe is a simple form of the traditional dish but may be eaten with Vietnamese herbs and spices, dried fish, and various cuts of pork. Interestingly, this comfort food is enjoyed throughout the day for breakfast, lunch, and dinner.

Vietnamese bánh canh is a popular dish with standout characteristics that set it apart from traditional soups or noodle bowls. For one, the noodles are thick, similar to udon noodles, and made of tapioca and rice. They have a bouncy texture and absorb the savory flavors of the accompanying ingredients. The broth is also thicker and is almost gravy-like with a rich umami taste. Flavored with pork, fish sauce, sugar, onions, and fresh cilantro, this wholesome dish is satisfying with every single sip. I love making Vietnamese bánh canh to break up my normal rotation and flex my exotic cooking skills.

Is Bánh Canh Healthy?

Vietnamese food in general is notoriously healthy and bánh canh is no exception. The broth is cooked with onions and bones, leaving it rich in nutrients. The pork sausage is high in protein, low in sugar, and packed with garlic, which we know is an antioxidant. Traditionally in Vietnamese bánh canh, the noodles are made with tapioca and rice which makes this dish gluten-free, however, check the packaging as some brands use wheat flour.

The Magic of Vietnamese Bánh Canh Broth…

While this recipe is straightforward and requires minimal effort, the two hours of boiling the pork bones and onions for your broth takes some patience. When I started making this dish I thought I was making bone broth. I was not. Bone broth requires the bones to completely break down, which takes about 10 – 12 hours. Either way, this dish is delicious and healthy. The stock we’re making here still carries the nutrients from the bones such as collagen and protein and gives us that glorious umami flavor.

INGREDIENTS

• 2 pounds pork bones
• 1 large yellow onion, peeled
• 3 quarts water
• 1 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 1 teaspoon sea salt
• 14 ounces tapioca noodles
• 6 ounces Vietnamese pork sausage, sliced
• 6 ounces fried fish cake, sliced
• 1/2 cup chopped cilantro
• Ground black pepper, to taste

INSTRUCTIONS

Roast

Roast onion for broth flavor.

Blanch

Clean pork bones for clear broth.

Simmer

Cook broth with bones and onion.

Season

Flavor the broth, then strain.

Prepare

Cook noodles until al dente.

Assemble

Serve soup with garnishes.

Devour!

FAQs & Tips

Serving Suggestions

While Vietnamese bánh canh is a satisfying and healthy meal, it is a basic version. Add toppings such as Air Fryer Onions or shallots, dried shrimp, fresh cucumbers, or bean sprouts.

To include your bánh canh in a full Vietnamese-inspired dinner, try dishes with similar flavors. This Bánh Mì Sandwich is a traditional Vietnamese street food and is out of this world. Another entrée you can serve your thick noodle soup with is Phở Slow Cooker Pulled Pork Sandwiches or this Asian Miso Steak Sheet Pan Dinner.

Print

Vietnamese Bánh Canh (Thick Noodles Soup)

Delight your senses with savory broth, tender pork, springy thick noodles, and unique flavors in this traditional Vietnamese Bánh Canh.

Course Soup

Cuisine vietnamese

Prep Time 15 minutes minutes

Cook Time 2 hours hours

0 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 5 servings

Calories 127kcal

Author Melissa Search

Ingredients

• 2 pounds pork bones
• 1 large yellow onion peeled
• 3 quarts water
• 1 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 1 teaspoon sea salt
• 14 ounces tapioca noodles
• 6 ounces Vietnamese pork sausage sliced
• 6 ounces fried fish cake sliced
• 1/2 cup chopped cilantro
• Ground black pepper to taste

Instructions

• Preheat your oven to 400°F (204°C) and roast the onion for 15 minutes or until aromatic. Remove any charred areas to keep the broth clear.
  
• Blanch the pork bones in boiling water for 10 minutes to remove impurities. Drain, rinse, and set aside.
  
• In a clean pot, bring 3 quarts of water to a boil. Add the blanched pork bones and roasted onion. Simmer uncovered on low heat for 2 hours.
  
• Season the broth with fish sauce, sugar, and salt. Remove the bones and onion, and strain the broth for clarity.
  
• Prepare the tapioca noodles according to the package instructions, ensuring they are cooked al dente.
  
• Assemble the soup by placing noodles in bowls, topping with pork sausage and fish cake slices, and ladling hot broth over. Garnish with cilantro and black pepper.
  

Nutrition

Calories: 127kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1.019mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg

The post Vietnamese Bánh Canh (Thick Noodles Soup) appeared first on Food Faith Fitness.

For lovers of Asian cuisine, it doesn’t get much better than a bowl of phở. If you’re ever lucky enough to visit Vietnam, you’re likely to find it on the menu of many restaurants and street vendors. It’s also something that people in Vietnam make at home to serve to their families. If they can do it, there’s no reason you can’t cook it at home for your family, too. Despite having a long list of ingredients, phở is relatively easy to put together. If you decide to add shrimp to the soup as we have in this recipe, that makes the phở even better.

Why have so many people grown to love phở? It’s probably because it’s packed with flavor. It mixes a variety of herbs and spices together, making it one of the most aromatic soups you’ll ever prepare. It’s one of the best examples of a soup that brings a wide range of flavors together and allows them to mix and mingle in the pot. Yet, because shrimp phở isn’t that complicated to make, it’s a soup you can prepare again and again.

Of course, if you like phở but aren’t a fan of shrimp, you can also try our Chicken Phở recipe. Or, for a completely different take on this Vietnamese dish, take a look at these Phở Slow Cooker Pulled Pork Sandwiches.

Is Shrimp phở Healthy?

There are several nutrient-rich ingredients in shrimp phở, most notably bok choy and green onions. Many of the herbs and spices in the soup also have health benefits, while the shrimp can be a good source of protein. In total, the soup provides a high dose of vitamin A, as well as calcium and vitamin C while only containing 5 grams of fat per serving. The only downside of shrimp phở is that it contains a lot of sodium, so try to use low-sodium vegetable broth and low-sodium soy sauce.

Taste and Adjust…

With a soup like shrimp phở, it’s possible to make little adjustments to the taste by playing around with spices. If there are certain herbs in the recipe that you don’t like, feel free to omit them and replace them with spices that you prefer. Just try not to stray too far from the recipe and avoid taking out more than one or two herbs. Even after the soup is ready to serve, you can still mix in a few spices to alter the taste. For some people, this just means adding a little salt and pepper. For others, adding pepper flakes or jalapeños can help to give the soup even more of a kick.

INGREDIENTS

• 8 oz rice noodles
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 2 tablespoons minced ginger
• 1 tablespoon low-sodium soy sauce
• 8 cups vegetable broth
• 2 tablespoons lime juice
• 1 lb raw shrimp, peeled and deveined
• 2 cups chopped bok choy
• Thinly sliced green onions, for garnish
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

INSTRUCTIONS

Noodles 

Prepare rice noodles as directed.

Simmer 

Cook ginger, add broth and seasonings.

Cook 

Add shrimp and bok choy, and cook until done.

Serve 

Assemble bowls, garnish, and enjoy.

Devour!

FAQs & Tips

Serving Suggestions

There are many side dishes that complement shrimp phở, although we tend to lean toward vegetables. For instance, Cauliflower Rice Stir-Fry or Broccoli Stir-Fry are both excellent to have with a bowl of phở. Naturally, Vegetable Fried Rice is also a common side dish, as is Baked Tofu. Finally, if you’re cooking phở, you may also want to try cooking Air Fryer Egg Rolls or perhaps an Egg Roll in a Bowl.

For more noodle-based recipes, take a look at this Vegan Coconut Sweet Potato Curry with Noodles, this Rainbow Peanut Noodle Pasta Bake or perhaps this Vegan Mac and Cheese with Butternut Squash Noodles.

Print

Shrimp Phở

Authentic and delicious Vietnamese dish you can make at home!

Course Soup

Cuisine vietnamese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 354kcal

Author Bryan Zarpentine

Ingredients

• 8 oz rice noodles
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 2 tablespoons minced ginger
• 1 tablespoon low-sodium soy sauce
• 8 cups vegetable broth
• 2 tablespoons lime juice
• 1 lb raw shrimp peeled and deveined
• 2 cups chopped bok choy
• Thinly sliced green onions for garnish
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

• Prepare the rice noodles according to the package instructions, then drain and set aside.
  
• In a large pot, heat olive oil over medium heat. Add minced ginger and cook for about 1 minute until fragrant.
  
• Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce, ground coriander, ground cloves, and cracked black pepper.
  
• Add the shrimp and bok choy to the pot and simmer until the shrimp are pink and cooked through, about 3-4 minutes.
  
• Stir in the lime juice, then taste and adjust seasoning if necessary.
  
• To serve, divide the cooked rice noodles among bowls and ladle the hot shrimp and broth over them.
  
• Garnish with sliced green onions, fresh cilantro leaves, and lime wedges.

Nutrition

Calories: 354kcal | Carbohydrates: 57g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2793mg | Potassium: 274mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2774IU | Vitamin C: 18mg | Calcium: 113mg | Iron: 1mg

The post Shrimp Phở appeared first on Food Faith Fitness.

If you aren’t sure what phở is, you aren’t alone. It’s only in recent years that it has become wildly popular in America. Phở is a soup that has evolved from its humble beginnings in northern Vietnam to become a beloved dish enjoyed worldwide. Pronounced “fuh,” it is made up of a broth, rice noodles, herbs, and typically beef or chicken. The broth, which includes ginger and spices like star anise and cloves, is the heart of this dish, offering a warm and satisfying taste experience.

The widespread appeal of phở can be attributed to several reasons. First, its comforting flavor profile makes it popular among a range of people. The blend of broth, tender meat, and fresh herbs creates a fulfilling culinary experience. Additionally, phở allows for customization. Cooks can personalize their bowls with toppings like lime, bean sprouts, hoisin sauce, and sriracha to suit their tastes.

Furthermore, the global popularity of phở aligns with the increasing interest in flavorsome cuisine. It is often considered a healthy choice due to its ingredients and relatively low calorie count. The cultural shift toward embracing heritage has also contributed significantly to this trend as more individuals seek authentic and adventurous dining experiences.

This recipe for beef phở includes traditional phở spices and tender flank steak. Phở is really one of the most wonderful things to learn to cook, so you can enjoy it with friends and family or on a cozy evening alone.

Is Beef Phở Healthy?

Beef phở is often praised for its health benefits, thanks to its nourishing ingredients. The lean beef in phở offers protein for muscle recovery and development, and essential iron for healthy blood cells that carry oxygen throughout your body. Phở also features an array of veggies and herbs like bean sprouts, cilantro and basil that supply vitamins, antioxidants, and fiber for wellness and improved digestion.

You can also adjust your beef phở to suit other diets. For vegans, use vegetable broth and no meat. Phở has no dairy, which makes it suitable for those who are lactose intolerant or dairy-free, too. The rice noodles used in phở are already gluten-free—a plus for those with sensitivities.

What is star anise?

Admittedly, I don’t often use star anise. I keep it on hand to make beef phở. The small amount that is used is absolutely essential to this dish. So, if you don’t have star anise, make sure you get some before you dive into this recipe. So, what is star anise? Star anise is a star-shaped spice from the fruit of an Asian tree native to southern China and Vietnam. It is recognizable for its star-like structure and strong, sweet, and licorice-like flavor. The spice is most commonly used in Asian cuisine, which is why we find it in beef phở.

Beyond its culinary uses, star anise is valued for its medicinal properties. It contains shikimic acid, a compound used to produce the antiviral drug Tamiflu, making it a significant ingredient in the pharmaceutical industry. Additionally, star anise has antioxidant, antimicrobial, and anti-inflammatory properties, which contribute to its use in traditional medicine for treating ailments such as digestive issues and respiratory infections.

INGREDIENTS

• 1 large onion, halved and charred
• 4-inch piece of ginger, halved and charred
• 2 cinnamon sticks
• 3-star anise
• 4 cloves
• 1 teaspoon coriander seeds
• 8 cups beef stock
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/2 pound flank steak, thinly sliced
• 8 ounces rice noodles
• Garnishes: fresh herbs (cilantro, basil), bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, sriracha sauce

INSTRUCTIONS

Char 

Prepare charred onion and ginger.

Simmer 

Cook broth with spices for rich flavor.

Assemble 

Layer noodles, and beef, and pour broth; garnish.

Devour!

FAQs & Tips

Serving Suggestions

When serving beef phở, sprinkle each bowl with herbs, such as cilantro, Thai basil, and green onions. Serve with bean sprouts, lime wedges, and sliced peppers on the side. Beef phở is an entire meal in a bowl so you don’t need much else. Simply enjoy the healthy medley of flavors! However, if you were looking for a side dish, try these tasty Spring Rolls.

For more Vietnamese-inspired dishes, take a look at this recipe for Bún Thịt Nướng Chả Giò (Pork Noodle Bowls) or this one for Bánh Mì Sandwiches.

Print

Beef Phở Recipe

After trying this flavorful recipe, you may find that Beef Phở is the comfort food you have been missing in your life.

Course Main Course

Cuisine vietnamese

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

0 minutes minutes

Total Time 3 hours hours

Servings 4 servings

Calories 379kcal

Author Foodfaithfitness

Ingredients

• 1 large onion halved and charred
• 4- inch piece of ginger halved and charred
• 2 cinnamon sticks
• 3 star anise
• 4 cloves
• 1 teaspoon coriander seeds
• 8 cups beef stock
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/2 pound flank steak thinly sliced
• 8 ounces rice noodles
• Garnishes: fresh herbs cilantro, basil, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, sriracha sauce

Instructions

• Char the onion and ginger under the broiler for about 7 minutes, until slightly blackened.
  
• Toast the cinnamon, star anise, cloves, and coriander seeds in a dry pan until fragrant, about 3 minutes.
  
• In a large pot, add the beef stock, charred onion, ginger, toasted spices, fish sauce, and brown sugar. Bring to a simmer and cook for 2 hours.
  
• Prepare rice noodles according to package instructions and set aside.
  
• Strain the broth to remove solids, return to the pot, and keep warm.
  
• Assemble the phở by placing noodles in bowls, topping with raw beef slices, and ladling hot broth over the top to cook the beef.
  
• Serve with a plate of fresh herbs, bean sprouts, lime wedges, and sliced jalapeños. Offer hoisin and sriracha sauce on the side.
  

Nutrition

Calories: 379kcal | Carbohydrates: 61g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 1440mg | Potassium: 1182mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 3mg

The post Beef Phở Recipe appeared first on Food Faith Fitness.