Steam Cabbage: For the Stuffed Cabbage, remove the core from 1 cabbage head and place in a steamer. Steam until the outer leaves are soft and can easily be removed. You can do this in stages, removing the outer leaves then returning to the steamer to steam the next few layers of leaves, then removing them until you get to about 12-14 large leaves. You can also boil the cabbage head in water if you do not have a steamer. Place in storage container and store in fridge.

Shred Cabbage: For the Chicken & Cabbage Salad, take the remaining head of cabbage from steaming (center shoud still be raw) and thinly slice or shred 3 cups of cabbage. If needed use the second head of cabbage. Place in storage bag and store in fridge.

Chop Cabbage: For the Detox Cabbage Soup, chop the remaining cabbage into bite-size pieces to get 5 cups.

Carrots: Dice 1 cup for soup, put in storage bag and store in fridge. Dice another 1 cup for Chicken and Cabbage Salad, out in baggie and store in fridge.

Onions: Dice 2 medium onions and store separately in bags in fridge, 1 for the soup and 1 for the Stuffed Cabbage.

Cut off broccoli florets and break up into bite-size pieces for Cabbage Salad.

Finely slice 4 Scallions, put in bag and store in fridge for Cabbage Salad.

Mince 5 cloves of garlic. Separate 1 clove into the same bag as the Stuffed Cabbage onions. Put 3 cloves into the same onion bag as the Soup onions. Put the remaining clove in the same bag as the 3 cups of shredded cabbage for the cabbage salad.

Roast the chicken for the Chicken and Cabbage Salad: Season the chicken breasts with salt and pepper and put into a 400 degree F oven for 20 minutes. When the internal temperature reaches 165 degrees F, take them out of the oven and allow to cool. Once cooled, shred the chicken by hand into bite-size pieces. This step can be done 1-2 days in advance of eating.