Savoy Cabbage with Peppers ~ Phase 2
Why I Love This Recipe
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
Ingredients You'll Need
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
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
