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Cabbage Tagine

Cabbage Tagine


2 onions, halved lengthwise, then sliced thin

2 cups bouillon

1 tablespoon grated fresh gingerroot

2 teaspoons ground coriander

1/2 teaspoon tumeric

1/2 teaspoon cinnamon

pinch cayenne, to taste

1 small head cabbage, quartered,

then sliced crosswise into 1/4” strips

1 red bell pepper, cut in 1/4” x 1” strips

2 cups canned Italian plum tomatoes, undrained, chopped

1 16-ounce can chick peas

1/4 cup dried cherries or raisins

2 tablespoons lemon juice

1/4 cup chopped cilantro (optional)

cooked whole grains of your choice

Combine the onions, bouillon and spices in a large pot. Bring to a boil, reduce the heat and simmer while preparing the other vegetables. When the cabbage is ready, stir it in. Add the red bell pepper, tomatoes, chick peas and cherries and simmer, uncovered, 10-15 minutes. Stir in the lemon juice, and the cilantro if desired, and serve over the whole grains of your choice

4-6 servings

Peachy Casserole

4 cups bouillon

1 onion, chopped

4 cloves garlic, minced

1 green pepper, chopped

1 tablespoon oregano

pinch cayenne, to taste

1/4 cup white wine vinegar

1 28-ounce can tomatoes, undrained, broken up

1 pound winter squash,

1 pound red potatoes, cut in 1/2” chunks

1 pound sweet potatoes, cut in 1/2” chunks

2 cups corn

2 cups frozen peaches, cut in bite-size pieces

cooked whole grains

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes or until it can be cut easily. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces; peel or not, as you wish.

Combine the bouillon, onion, garlic, pepper, oregano and cayenne in a large pot. Bring to a boil, reduce the heat and simmer while preparing the vegetables. Add the vinegar, tomatoes, squash, potatoes and sweet potatoes. Return to boiling, then reduce the heat and simmer, covered, about 20 minutes or until the potatoes are tender. Stir in the corn and peaches, adjust the seasoning and heat through. Serve over whole grains.

6-8 servings

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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