2 tsp olive oil
1/2 cup finely chopped onion (or white part of leek - sliced)
3 garlic cloves, crushed
50g chopped lean ham
2 large celery sticks, thinely sliced
200g Zuchinni, grated
1 cup finely shredded cabbage
600g mushrooms (e.g. portabello), thinley sliced
2 tbsp Low fat sour cream
2 tbsp parsley, finely chopped

Heat a large pan and add oil, onion, garlic and hame and saute lighty until union is transparent. Add celery, zuchinni and cabbage and cook until cabbage wilts slightly (1 or 2 minutes). Add mushrooms, stirring occasionally until cook to your likeing. Stir in sour cream and season with dalt and pepper to your taste. Remove from heat. Add parsley just prior to serving.
Serving suggestion: Top with grilled meat or fish of your choice - this dish seems to go with anything. OR
Top each serving plate with 1/2 - 1 cup finely shredded spinach, add mushrooms and top with a poached egg. OR
Serve on a toasted sliced of grainy wholemeal bread.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user JUDYAND.

 

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