"Rice Diet" Warm Red Cabbage Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 234.1
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 74.9 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 7.0 g
- Protein: 6.1 g
View full nutritional breakdown of "Rice Diet" Warm Red Cabbage Salad calories by ingredient
Introduction
A lovely sauteed red cabbage dish from Heidi Swanson. Altered for no sodium or cheese.Photo also by Heidi Swanson
www.101cookbooks.com A lovely sauteed red cabbage dish from Heidi Swanson. Altered for no sodium or cheese.
Photo also by Heidi Swanson
www.101cookbooks.com
Number of Servings: 2
Ingredients
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2tablespoons sunflower seeds
1/2 teaspoon natural cane sugar (or brown sugar)
1 tablespoons extra-virgin olive oil
1 red onion, diced
3 medium cloves garlic, minced
1 pound head of red cabbage or radicchio, quartered and cut into thin ribbons (6 cups raw)
1 teaspoon fresh rosemary, minced
2 tablespoons golden raisins (or other plump, chopped dried fruit)
1 1/2 tablespoons balsamic vinegar
Directions
Serves 2 - 3 vegetable servings each
Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don't stick to the pan. Set aside.
Heat the olive oil in a large skillet and saute the onion for a minute or two. Stir in the garlic and the cabbage. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely. Serve garnished with the sunflower seeds.
Number of Servings: 2
Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don't stick to the pan. Set aside.
Heat the olive oil in a large skillet and saute the onion for a minute or two. Stir in the garlic and the cabbage. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely. Serve garnished with the sunflower seeds.
Number of Servings: 2