Cut a medium savoy, green or red cabbage into 8 wedges; remove core. Place in a shallow baking pan and toss with olive oil, salt, and pepper. Roast in a 400 degrees F oven 40 to 45 minutes, turning cabbage over once. Core and quarter pears. Add to baking pan the last 10 to 15 minutes of roasting. Transfer to a serving platter; squeeze over lemon juice and sprinkle with a generous handful of toasted walnuts and crumbled blue cheese.
Nutrition facts per serving: 364 calories, 10 g protein, 32 g carbohydrate, 25 g total fat (5 g sat. fat), 11 mg cholesterol, 10 g fiber, 16 g total sugar, 30% Vitamin A, 85% Vitamin C, 529 mg sodium, 16% calcium, 9% iron
Cook bacon until crisp in a large skillet; set aside. Add a sliced red onion to the drippings in skillet and cook on medium to caramelize, about 5 minutes; remove from skillet and set aside. Add 1/2 a head of sliced red cabbage and 1 tsp. caraway seed; cook about 8 minutes or until crisp-tender. Add several large handfuls spinach; cook 2 minutes more. Return onion to skillet; add a few dashes of balsamic vinegar and season with salt and pepper. Sprinkle with crumbled bacon.
Nutrition facts per serving: 216 calories, 6 g protein, 10 g carbohydrate, 17 g total fat (6 g sat. fat), 26 mg cholesterol, 3 g fiber, 4 g total sugar, 58% Vitamin A, 80% Vitamin C, 500 mg sodium, 7% calcium, 8% iron
In a large saucepan, cook chopped leeks and chopped potatoes in olive oil over medium heat until almost tender; about 10 minutes. Add a few cloves minced garlic to the pan; cook 30 seconds more. Toss in 1/2 of a head of chopped green cabbage, several handfuls chopped kale, and a cup of fully cooked white beans. Pour in enough chicken broth or stock to cover. Simmer, covered, 20 minutes. Stir in leaves from several sprigs of fresh thyme and a pinch of crushed red pepper. To serve, sprinkle with a generous amount of Parmesan cheese.
Nutrition facts per serving: 244 calories, 12 g protein, 29 g carbohydrate, 10 g total fat (3 g sat. fat), 12 mg cholesterol, 7 g fiber, 6 g total sugar, 110% Vitamin A, 128% Vitamin C, 1232 mg sodium, 25% calcium, 14% iron