25+ Delicious Saturday Low-Sodium Cabbage Recipes for Healthy Meals

When it comes to healthy eating, cabbage is often overlooked despite being a powerhouse of nutrition.

Packed with fiber, vitamins, and antioxidants, cabbage is a versatile vegetable that can be incorporated into a variety of dishes.

If you’re looking for ways to enjoy cabbage without adding too much salt, you’re in luck!

We’ve compiled a list of over 25 low-sodium cabbage recipes that are perfect for a healthy Saturday meal.

These recipes are not only delicious but also packed with nutrients, helping you maintain a balanced diet while still satisfying your taste buds.

Whether you’re in the mood for a light salad, a comforting soup, or a savory stir-fry, there’s something here for everyone to enjoy.

So, grab your apron and get ready to cook up some tasty, heart-healthy dishes that the whole family will love!

25+ Delicious Saturday Low-Sodium Cabbage Recipes for Healthy Meals

Eating healthily doesn’t mean sacrificing flavor or satisfaction.

With these 25+ low-sodium cabbage recipes, you can create delicious, nutritious meals that will make your Saturdays even more enjoyable.

Cabbage is an incredibly versatile vegetable, perfect for a variety of dishes from crunchy slaws to hearty stews.

By focusing on fresh ingredients, herbs, and spices, you can enhance the natural flavors of cabbage without needing to rely on excess salt.

Whether you’re cooking for yourself or feeding a crowd, these recipes will keep your meals flavorful, healthy, and low in sodium.

So, the next time you’re planning your Saturday menu, reach for a head of cabbage and start cooking!

Savory Low-Sodium Cabbage Stir-Fry

This quick and flavorful stir-fry is perfect for a Saturday when you want something healthy but satisfying. By combining cabbage with fresh vegetables and a few low-sodium condiments, you’ll enjoy a meal that’s bursting with natural flavors while keeping your sodium intake in check. It’s a great side dish or a light meal when served over brown rice or quinoa.

Ingredients

• 1 medium head of green cabbage, shredded
• 1 cup carrots, julienned
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon crushed red pepper flakes (optional)
• Sesame seeds for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
3. Toss in the carrots and bell pepper. Stir-fry for 3-4 minutes until slightly softened.
4. Add the shredded cabbage and stir well to combine. Cook for 5-6 minutes, stirring frequently.
5. In a small bowl, mix low-sodium soy sauce, rice vinegar, and sesame oil. Pour over the vegetables.
6. Stir-fry for another 2-3 minutes until the cabbage is tender but still has a slight crunch.
7. Sprinkle with crushed red pepper flakes and sesame seeds before serving.

This stir-fry is a versatile dish that can be customized with your favorite vegetables or a lean protein like chicken or tofu. The natural sweetness of the cabbage shines through, balanced by the slight tanginess of the sauce. Enjoy it as a comforting and nutritious Saturday meal.

Low-Sodium Cabbage Soup with Vegetables

Warm and nourishing, this low-sodium cabbage soup is ideal for a relaxing Saturday lunch or dinner. Packed with fresh vegetables and herbs, it’s both hearty and healthy. This soup is perfect for meal prep or enjoying with a slice of crusty whole-grain bread.

Ingredients

• 1 medium head of green cabbage, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) no-salt-added diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chili flakes (optional)
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant.
2. Add the carrots and celery. Cook for 3-4 minutes, stirring occasionally.
3. Stir in the cabbage and cook for another 5 minutes until slightly softened.
4. Pour in the vegetable broth and diced tomatoes. Mix in smoked paprika, thyme, black pepper, and chili flakes.
5. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes.
6. Adjust seasoning if needed and serve hot, garnished with fresh parsley.

This low-sodium cabbage soup is a wholesome and flavorful option that will warm you up on a chilly Saturday. It’s packed with fiber and nutrients, making it as satisfying as it is healthy. Pair it with a side salad or enjoy on its own for a guilt-free meal.

Baked Low-Sodium Cabbage Steaks with Garlic Herb Dressing

For a unique and savory cabbage recipe, try these baked cabbage steaks. Perfect for a leisurely Saturday dinner, this dish highlights the natural sweetness of cabbage while delivering a crispy, caramelized exterior. Topped with a fragrant garlic herb dressing, it’s both simple and gourmet.

Ingredients

• 1 large head of green cabbage
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the cabbage into thick slices (about 1-inch thick) to form “steaks.”
3. Lay the cabbage slices on the baking sheet. Brush both sides with olive oil.
4. Sprinkle smoked paprika, black pepper, and oregano evenly over the cabbage.
5. Bake for 25-30 minutes, flipping halfway through, until the edges are golden brown and crispy.
6. In a small bowl, mix olive oil, minced garlic, lemon zest, and parsley to make the dressing.
7. Drizzle the garlic herb dressing over the cabbage steaks before serving.

These cabbage steaks are an elegant way to transform a humble vegetable into a centerpiece dish. The crispy edges and flavorful dressing make it a crowd-pleaser that pairs well with roasted potatoes or a simple salad. Perfect for elevating your Saturday dinner without adding unnecessary sodium!

Low-Sodium Cabbage and Bean Salad

This refreshing cabbage and bean salad is a fantastic Saturday lunch or light dinner option. Packed with protein-rich beans and crisp cabbage, it offers a healthy balance of flavors and textures. With a light lemon vinaigrette and the right mix of veggies, this salad is a nutrient-dense meal that’s low in sodium but high in taste.

Ingredients

• 1/2 head of green cabbage, shredded
• 1 cup cooked or canned no-salt-added white beans (such as cannellini or navy beans), drained and rinsed
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 cucumber, sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano

Instructions

1. In a large bowl, combine the shredded cabbage, beans, bell pepper, red onion, cucumber, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, black pepper, and oregano until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.

This low-sodium cabbage and bean salad is not only refreshing but also a filling, protein-packed meal. The combination of crisp cabbage, creamy beans, and crunchy vegetables creates a satisfying dish. Perfect for a weekend meal, it’s light yet nourishing, and can be easily customized with your favorite herbs or other veggies.

Low-Sodium Cabbage and Tofu Stir-Fry

A great option for vegetarians or anyone looking to add more plant-based protein to their diet, this low-sodium cabbage and tofu stir-fry combines crispy tofu with tender cabbage and an array of colorful vegetables. With a touch of low-sodium soy sauce and a splash of rice vinegar, it offers a savory, umami-packed dish without the excess salt.

Ingredients

• 1 block firm tofu, drained and cubed
• 1/2 head of green cabbage, shredded
• 1 medium carrot, julienned
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions

1. Press the tofu for 10 minutes to remove excess moisture, then cut it into cubes.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the tofu and sauté until golden and crispy, about 8-10 minutes. Remove the tofu and set it aside.
3. In the same skillet, add sesame oil, garlic, and ginger, and sauté for 1 minute until fragrant.
4. Add the carrots, bell pepper, and cabbage. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
5. Return the tofu to the pan and add the low-sodium soy sauce and rice vinegar. Stir well to combine.
6. Cook for another 2 minutes, then remove from heat. Garnish with sesame seeds and cilantro before serving.

This low-sodium cabbage and tofu stir-fry is a savory, satisfying dish that’s easy to prepare and full of flavor. The crispy tofu adds a hearty texture, while the cabbage and other vegetables provide a nice balance of crunch and nutrition. This dish is perfect for a Saturday evening when you’re craving a light but filling meal without the sodium overload.

Low-Sodium Cabbage and Sweet Potato Hash

This hearty low-sodium cabbage and sweet potato hash is a filling, nutritious meal that’s perfect for breakfast or brunch. The sweet potatoes provide a natural sweetness, while the cabbage adds crunch and a wealth of nutrients. A simple seasoning blend enhances the flavors without overwhelming the dish with sodium.

Ingredients

• 1 large sweet potato, peeled and diced
• 1/2 head of green cabbage, shredded
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 eggs (optional)
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
2. Add the diced onion to the skillet and cook for 3-4 minutes until softened.
3. Stir in the shredded cabbage, paprika, cumin, and black pepper. Cook for another 5-6 minutes until the cabbage is tender and slightly browned.
4. If desired, make two small wells in the hash and crack an egg into each well. Cover the skillet and cook for 3-5 minutes until the eggs are cooked to your liking.
5. Remove from heat and garnish with fresh cilantro before serving.

This low-sodium cabbage and sweet potato hash is a satisfying, one-pan meal that can be enjoyed at any time of the day. The natural sweetness of the sweet potatoes complements the savory cabbage, while the seasoning adds depth without relying on salt. Whether served with eggs or on its own, it’s a nutritious and flavorful dish that’s perfect for a relaxing Saturday morning or afternoon.

Low-Sodium Cabbage and Mushroom Sauté

This low-sodium cabbage and mushroom sauté is a perfect side dish for any meal. The earthy mushrooms and tender cabbage pair beautifully, and the sautéing method brings out the natural flavors of the vegetables. Simple, quick, and healthy, this dish is a great addition to a Saturday dinner when you’re looking for something light yet satisfying.

Ingredients

• 1/2 head of green cabbage, thinly sliced
• 1 cup mushrooms, sliced (button or cremini)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become golden.
3. Stir in the cabbage and cook for 5-7 minutes, stirring frequently, until the cabbage wilts and begins to brown slightly.
4. Add the lemon juice, thyme, black pepper, and smoked paprika (if using). Stir to combine.
5. Cook for another 2-3 minutes, then remove from heat. Garnish with fresh parsley before serving.

This cabbage and mushroom sauté is an incredibly simple yet flavorful dish. The earthy mushrooms add a savory depth, while the cabbage offers a nice texture. The hint of lemon juice elevates the dish, making it fresh and vibrant. This low-sodium recipe is a great side dish that complements proteins like grilled chicken or fish and can easily be a vegetarian main when paired with quinoa or rice.

Low-Sodium Cabbage Rolls

Low-sodium cabbage rolls are a classic comfort food turned healthier. With a mixture of lean ground turkey, brown rice, and vegetables wrapped in cabbage leaves, these rolls are a delicious and nutritious dish perfect for a Saturday night dinner. They’re baked with a homemade, low-sodium tomato sauce that infuses the rolls with flavor without relying on salt.

Ingredients

• 1 medium head of cabbage
• 1 lb lean ground turkey
• 1 cup cooked brown rice
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 cups no-salt-added tomato sauce
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped

Instructions

1. Bring a large pot of water to a boil. Carefully remove the cabbage leaves one by one and blanch them for 2-3 minutes until softened. Set aside to cool.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until soft, about 4 minutes.
3. In a large bowl, combine the cooked onion and garlic, ground turkey, cooked rice, oregano, basil, and black pepper. Mix until well combined.
4. Place a cabbage leaf on a flat surface. Scoop a portion of the turkey mixture into the center of the leaf and roll it up tightly, folding in the sides. Repeat with the remaining leaves.
5. Preheat your oven to 375°F (190°C). Place the rolled cabbage leaves in a baking dish. Pour the tomato sauce over the rolls.
6. Cover the dish with foil and bake for 45-50 minutes.
7. Garnish with fresh parsley before serving.

Low-sodium cabbage rolls are a comforting and satisfying dish, offering the perfect balance of protein, fiber, and flavor. The turkey and brown rice filling keeps them hearty, while the homemade tomato sauce ensures that they remain flavorful without adding excess sodium. This dish is ideal for meal prep and makes for a hearty Saturday dinner that can feed the whole family.

Low-Sodium Cabbage and Quinoa Stir-Fry

This cabbage and quinoa stir-fry is a great Saturday meal that’s light but filling. With the nutty flavor of quinoa and the crunchiness of cabbage, it’s a nutritious dish that requires minimal ingredients and preparation. The low-sodium soy sauce and fresh lemon juice provide a perfect tangy contrast to the vegetables, creating a dish that’s both satisfying and healthy.

Ingredients

• 1 cup quinoa, cooked
• 1/2 head of green cabbage, shredded
• 1 small bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons sesame seeds (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the onion, garlic, and bell pepper. Stir-fry for 2-3 minutes until the vegetables begin to soften.
2. Add the shredded cabbage and continue to stir-fry for 5-6 minutes, until the cabbage starts to wilt but remains slightly crisp.
3. Stir in the cooked quinoa, low-sodium soy sauce, sesame oil, lemon juice, and black pepper. Stir to combine and cook for an additional 2-3 minutes to heat through.
4. Remove from heat and sprinkle with sesame seeds before serving.

This low-sodium cabbage and quinoa stir-fry is an easy, nutrient-packed meal that’s perfect for a busy Saturday. The quinoa adds protein and fiber, while the cabbage brings crunch and antioxidants. The light sauce with sesame oil and lemon juice infuses the dish with flavor without any added salt. It’s a healthy and satisfying dish that works well as a side or a main meal.

Low-Sodium Cabbage and Lentil Stew

This hearty and nutritious cabbage and lentil stew is a perfect option for a Saturday evening dinner. Packed with protein from the lentils and loaded with fiber from the cabbage, it’s a comforting, filling dish that is easy on the sodium. The combination of earthy spices and savory vegetables makes this stew both flavorful and satisfying without compromising on health.

Ingredients

• 1/2 head of green cabbage, chopped
• 1 cup dried green lentils, rinsed
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-6 minutes until softened.
2. Add the cumin, paprika, turmeric, and black pepper to the pot. Stir well to coat the vegetables with the spices.
3. Add the cabbage, lentils, vegetable broth, and diced tomatoes. Bring to a boil.
4. Once boiling, reduce the heat and let the stew simmer, covered, for 35-40 minutes until the lentils are tender and the cabbage is cooked.
5. Adjust seasoning if needed, and serve the stew hot, garnished with fresh cilantro.

This cabbage and lentil stew is a wholesome, flavorful dish that’s perfect for a cozy Saturday meal. Packed with plant-based protein, fiber, and a variety of spices, it offers a rich and filling dinner without the added sodium. It’s also great for meal prep and can be enjoyed throughout the week, making it a versatile and healthy choice for any day.

Low-Sodium Cabbage and Zucchini Frittata

A light yet satisfying dish, this low-sodium cabbage and zucchini frittata is an excellent choice for a Saturday brunch or lunch. The combination of eggs, cabbage, and zucchini creates a tender, flavorful frittata that’s easy to prepare and full of nutrients. With a touch of fresh herbs, this recipe is low in sodium but big on taste.

Ingredients

• 6 large eggs
• 1/2 head of green cabbage, shredded
• 1 medium zucchini, thinly sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup low-fat cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the shredded cabbage and zucchini slices to the skillet and cook for another 5-7 minutes until the vegetables are tender.
4. In a bowl, whisk together the eggs, oregano, and black pepper. Pour the egg mixture over the cooked vegetables in the skillet.
5. Cook the frittata on the stove for 2-3 minutes until the edges start to set. Then, transfer the skillet to the oven and bake for 10-12 minutes until the center is fully set and lightly golden.
6. Remove from the oven, sprinkle with fresh parsley and cheese (if using), and slice into wedges before serving.

This low-sodium cabbage and zucchini frittata is a great way to enjoy a healthy, satisfying meal without adding excess salt. The tender vegetables and fluffy eggs create a dish that’s full of flavor and perfect for any time of day. Whether enjoyed on its own or paired with a simple salad, it’s a versatile and nutritious option for a relaxed Saturday meal.

Low-Sodium Cabbage and Chickpea Curry

This low-sodium cabbage and chickpea curry is a vibrant and flavorful dish that’s perfect for a Saturday dinner. The combination of tender cabbage, hearty chickpeas, and aromatic spices creates a rich curry that’s satisfying and full of complex flavors. With a coconut milk base, it’s creamy without being heavy and has just the right amount of warmth.

Ingredients

• 1/2 head of green cabbage, chopped
• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) light coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
2. Add the curry powder, cumin, turmeric, coriander, and cinnamon. Stir to coat the onions with the spices and cook for another minute.
3. Add the cabbage and cook for 5-6 minutes, stirring occasionally, until it starts to soften.
4. Stir in the chickpeas, coconut milk, and black pepper. Bring to a simmer and cook for 10-15 minutes, until the cabbage is tender and the flavors have melded together.
5. Remove from heat and garnish with fresh cilantro before serving.

This low-sodium cabbage and chickpea curry is a rich, flavorful dish that will warm you up on a chilly Saturday evening. The creamy coconut milk and vibrant spices create a comforting and satisfying meal that’s completely free from added salt. It pairs well with steamed rice or whole-grain naan and is sure to be a hit whether you’re serving it for yourself or a crowd.

Low-Sodium Cabbage and Carrot Slaw

This light and refreshing cabbage and carrot slaw is a perfect side dish for a Saturday meal. It’s simple to prepare, packed with nutrients, and full of flavor thanks to a tangy dressing made from vinegar and olive oil. With no added salt, this slaw is a healthy alternative to traditional coleslaws and pairs beautifully with grilled meats or plant-based dishes.

Ingredients

• 1/2 head of green cabbage, shredded
• 2 large carrots, julienned or shredded
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground celery seed (optional)
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, black pepper, and celery seed (if using) until well combined.
3. Pour the dressing over the cabbage and carrot mixture, tossing well to coat.
4. Let the slaw sit for 10-15 minutes to allow the flavors to develop.
5. Garnish with fresh parsley before serving.

This cabbage and carrot slaw is an easy, crunchy, and flavorful side dish that adds a burst of freshness to any meal. The tangy dressing balances the natural sweetness of the carrots and the crispness of the cabbage, making it an ideal low-sodium option. Whether paired with grilled chicken, roasted fish, or a veggie burger, it’s a delicious addition to your Saturday spread.

Low-Sodium Cabbage and Spinach Soup

This cabbage and spinach soup is a light and wholesome option for a Saturday lunch or dinner. The combination of cabbage and spinach creates a nutrient-packed base, while the herbs and garlic enhance the flavor without the need for added sodium. It’s comforting, easy to make, and perfect for those who want a healthy, low-sodium meal that’s filling and flavorful.

Ingredients

• 1/2 head of green cabbage, chopped
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach, roughly chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the chopped cabbage and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 15 minutes, allowing the cabbage to soften.
4. Stir in the spinach, thyme, and black pepper, and cook for another 5-7 minutes until the spinach is wilted and tender.
5. Optional: Add a squeeze of fresh lemon juice for an extra burst of flavor.
6. Serve hot, garnished with extra herbs if desired.

This cabbage and spinach soup is a nourishing, low-sodium meal that’s perfect for a cozy Saturday afternoon. It’s light but filling, with plenty of fiber and vitamins from the cabbage and spinach. The simplicity of the recipe makes it easy to prepare, and the herbs and garlic provide plenty of flavor. It’s an ideal dish to keep you feeling warm and satisfied without the excess salt.

Low-Sodium Cabbage and Sweet Corn Stir-Fry

This low-sodium cabbage and sweet corn stir-fry is a quick and easy dish that makes the most of seasonal ingredients. The sweetness of the corn pairs wonderfully with the crunch of the cabbage, and the stir-fry method ensures that both ingredients retain their texture and flavor. It’s a perfect side dish for a light Saturday meal and a great way to incorporate more vegetables into your diet.

Ingredients

• 1/2 head of green cabbage, shredded
• 1 cup fresh or frozen corn kernels
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon black pepper
• 1 teaspoon sesame oil (optional)
• 1 tablespoon sesame seeds for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the corn kernels and cook for 4-5 minutes until they begin to brown slightly and become tender.
3. Stir in the shredded cabbage and cook for another 5-7 minutes until the cabbage begins to wilt but still has some crunch.
4. Add the low-sodium soy sauce, rice vinegar, black pepper, and sesame oil (if using). Stir well to combine and cook for an additional 2-3 minutes.
5. Remove from heat and sprinkle with sesame seeds before serving.

This cabbage and sweet corn stir-fry is a quick, flavorful, and low-sodium dish that can easily become a staple in your weekly meals. The sweetness of the corn and the crisp texture of the cabbage complement each other beautifully. With a hint of sesame oil and soy sauce, it’s a savory and satisfying side dish that can be enjoyed with grilled fish, tofu, or a simple rice bowl. It’s a perfect Saturday recipe for anyone looking for something light yet full of flavor.

Note: More recipes are coming soon!