Sauteed Cabbage - SC
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil 1 tbsp Butter, unsalted 1.5 tsp Kosher Salt (by 65PLUS1) .5 tsp Pepper, black .5 tbsp Bragg Apple Cider Vinegar 1130 gram cabbage
1. Cut the cabbage in half from its top down through its core. Place the cut side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
2. Heat a large saute pan or similar heavy-bottomed pot over medium- high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, sale, pepper. Saute for 10 to 15 min, stirring occasionally, until the cabbage is tender and begins to brown. Leave cabbage undisturbed for a minute to two to allow it to develop caramelized bits.
3. Remove from heat and stir in the apple cider vinegar. Additional salt and pepper can be add to taste. Serve warm
Serving Size: 6 1-cup
Number of Servings: 6
Recipe submitted by SparkPeople user SCAMP44.
2. Heat a large saute pan or similar heavy-bottomed pot over medium- high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, sale, pepper. Saute for 10 to 15 min, stirring occasionally, until the cabbage is tender and begins to brown. Leave cabbage undisturbed for a minute to two to allow it to develop caramelized bits.
3. Remove from heat and stir in the apple cider vinegar. Additional salt and pepper can be add to taste. Serve warm
Serving Size: 6 1-cup
Number of Servings: 6
Recipe submitted by SparkPeople user SCAMP44.
Nutritional Info Amount Per Serving
- Calories: 84.5
- Total Fat: 4.3 g
- Cholesterol: 5.2 mg
- Sodium: 514.2 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 5.7 g
- Protein: 1.9 g
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