Fall is Cabbage Time! I love the red especially.
Here is what I made to fit a vegan lifestyle.
It tastes good to everybody!
Choose a nice red one: 
Cut it up and slice thi
nly.
Cook it up with a couple of bay leaves, some instant broth and a pinch of cloves. Add some apple cider vinegar!
This cooks for a while (I like red cabbage well done...)
While it cooked, I boiled up some soy flakes with instant broth, garam masala and crushed red pepper. I like this quite spicy!
When they were nice and soft, I mixed them half and half with rolled oats and some fresh, chopped rosemary. This needs to rest for a bit. If it is too dry, add water till it is all rather soft. 
In the meantime, the cabbage is ready for some APPLES! 
Chop 'em up and add to cabbage.
Then put the soy/oat mixture into a non-stick pan (no oil needed if you do not heat it up too much) and cook till nice and brown and crispy on both sides.
Served together this makes my idea of a great Autumn Dinner! Super healthy too!
0 Cholesterol, 0 fat, as much sodium as you choose to add, low in calories (I didn't count 'em though!)
What about dessert you ask? Glad you reminded me! What do you suppose??
More of those apples, stewed with cinnamon!
I would be happy to invite you!
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Comments: 33
(I'm fixing beet and cabbage borscht with chopped apples thrown in for extra tang and crunch. Will serve over hot baked potatoes with a side of homemade wholewheat toast.)
Natalie - that sounds delicious!
Lucky - thanks for stopping by!
Vivian, it is good with nutmeg too, but I do prefer the cloves!
I will have to try red cabbage,
for a change.
William, cabbage will keep you young!!
Elsie, I don't picture well in my head, that is why I like to take them with a camera I guess - and I've always liked recipes that show you what the stuff is actually going to look like!
Patricia - if you want to go low sodium - no instant broth. Instead, you might add a little allspice and just a touch of garlic and an onion. That ought to give the cabbage a great taste with 0 Sodium!
Shannon - let me know if you do try it - if you improve it!
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Wiaka, carne desada would be good too, I'm sure!