Simple Healthy Meal Prep Cabbage to Enjoy Now and Later

purple cabbage on table

Simple healthy meal prep.  What does that mean and how do you do it?  Don’t get me wrong I love to work in the kitchen but I don’t have all day every day to spend in there.  I have kids, a job, and errands to run that keep me busy just like I’m sure you do too.  

Healthy Meal Prep to Maximize Your Time

Because I have a garden and value eating and feeding my family whole real foods I have to get very intentional and creative. How do I use these fresh ingredients while also maximizing my time?  Have you ever spent time chopping fresh vegetables up?  It can take a while! 

When I am in the kitchen I want to accomplish as much as I can for an upcoming meal and at the same time do whatever I can to help my future self out a bit.  Here are some tips that I keep in mind to help myself out.

Simple Meal Prep Tips

  1. Chop once. Whether you are using a knife or a food processor chop the whole thing.  You can always put extra in the fridge for later and save yourself time.
  2. Use similar ingredients. This makes meal making faster and you can often make very different flavor combinations even using the same basic ingredients.
  3. Make something for now. Think about what is currently pressing…the next meal or maybe an upcoming social event where you need to bring something to share.
  4. Plan for tomorrow. You will feel so thankful when you have food prepped and ready to go for when you are busy and don’t have the time.  This will also save you from last minute decisions made when you’re hangry. No one wants to wind up spending money or eating something that is not healthy just because it was convenient.
  5. Think of the future. Could be for next week, next month or maybe next season.
  6. Double it. If what you make would store well in the freezer make two.  One for now and one for the future when your busy or tired and can’t prepare something.
  7. Maximize your extra time. When I have a few moments to spare but its not quite meal time I will chop and prepare the ingredients so that come meal time I’m a step ahead.  On my day off I will also make things such as tortillas, pie crusts, bread, sauces, etc.  and throw them in the freezer so that I have a nice start or addition to a meal later.  

Healthy Cole Slaw for Now

I grew a beautiful purple cabbage in my garden.  Let me show you my meal prep in action.  I was getting together with friends later in the evening and needing to bring a side dish to share.  My first thought was to make some coleslaw.

A food processor makes shredding cabbage easy.  What goes great in Coleslaw? I grabbed some carrots and shredded those as well.  Finding a few extra things from the garden and the fridge (mayo, plain yogurt, mustard, chives, honey, garlic) I was able to put together a quick and delicious Cole slaw.  

Garden Spring Rolls for Tomorrow

Sundays tend to be prep days for me for the upcoming week.  I work a very long day on Mondays so while I prepped the coleslaw I decided to make some spring rolls that I could quickly and easily eat during my busy day. 

Using swiss chard from the garden as the wrapper helped me make use of even more things in my garden.  I gave the chard a quick dip in boiling water and then added the filling before rolling them up.  You could add anything to these rolls that suits you. 

Shredded carrots and cabbage, some cooked garbanzo beans, chives, and fermented beets are what I had on hand.  I stored them in a container and made a quick peanut sauce (rice vinegar, sesame oil, soy sauce, honey) to dip them in.

When Monday came and I was super busy I was very thankful to have the prepared food on hand.  

Simple Lacto-Fermented Purple Cabbage For Later

I still had more shredded cabbage and carrots left so I decided to ferment them for later.  Lacto-fermented veggies are full of beneficial probiotics not to mention it is a great way to preserve things for later. 

In a bowl I added the carrots and cabbage along with some garlic and chives for a little extra flavor. I then sprinkled with salt.  I transferred the mix to a mason jar and made sure to push it down.  You could use a wooden spoon or the tamper from a blender.  As you push down liquid will rise above the cabbage. 

Once the jar is full I topped with a cabbage leaf to make sure everything stayed below the brine.  Then I placed a weight on top and put on a lid.  A ferment like this will stay on the counter around 3-5 days and then it can be transferred to the fridge.  You could enjoy this as a side dish to a meal such as tacos or on top of avocado toast.

Preparing the cabbage in multiple ways made sure that none of the food that I worked so hard to grow went to waste. Let me know in the comments other tips/tricks you find to be helpful for meal prep.  

If you’re interested in more lacto-fermented foods check out these homemade pickles. https://beetnberrylife.com/simple-healthy-lacto-fermented-pickles-to-preserve-the-garden-harvest/

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