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Savoy Cabbage with Peppers ~ Phase 2


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Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

2 teaspoons vegetable oil, preferably canola oil
1/2 teaspoon caraway seeds
1/2 teaspoon mustard seeds
4 cups thinly sliced Savoy cabbage
1 jalapeno pepper, seeded and finely chopped
1/4 cup vegetable stock or defatted reduced-sodium chicken broth
1/4 cup chopped bottled roasted red peppers
Salt and freshly ground black pepper to taste


DIRECTIONS


In a large nonstick skillet, heat oil over medium heat. Add caraway and mustard seeds and cook, stirring, for 1 minute. Stir in cabbage and jalapeno and cook, stirring, for 1 minute. Stir in chicken broth and cover the pan tightly. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Stir in red peppers and season with salt and pepper. (The cabbage can be made up to 8 hours ahead and stored, covered, in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.)


Servings Per Recipe: 4


Amount Per Serving


Calories: 49


Total Fat: 2.7g


Cholesterol: 0mg


Sodium: 182mg


Total Carbs: 5.6g


Dietary Fiber: 2.5g


Protein: 1.8g


Pairs Well With


Notes

South Beach Diet

Servings Per Recipe: 4

Amount Per Serving

Calories: 49

Total Fat: 2.7g

Cholesterol: 0mg

Sodium: 182mg

Total Carbs: 5.6g

Dietary Fiber: 2.5g

Protein: 1.8g

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