Fresh "Chinese" Cabbage Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 104.1
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.6 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.6 g
- Protein: 2.0 g
View full nutritional breakdown of Fresh "Chinese" Cabbage Salad calories by ingredient
Introduction
Using 2 heads of fresh grown Fun Jen hybrid chinese cabbage, or any bok choy (Pak Choi) variety you can make a quick easy dish. Served hot or cold it is yummy. This is also a good soup starter.Splenda can be used in place od brown sugar, but I have not tried that. Using 2 heads of fresh grown Fun Jen hybrid chinese cabbage, or any bok choy (Pak Choi) variety you can make a quick easy dish. Served hot or cold it is yummy. This is also a good soup starter.
Splenda can be used in place od brown sugar, but I have not tried that.
Number of Servings: 4
Ingredients
-
6 cups or 2 heads of any chinese cabbage variety.
2 Tbsp extra virgin olive oil
2 Tbsp brown sugar (dark or light)
1/4 cup lemon juice from concentrate (in the bottle) if you use fresh lemon it is stronger, figure it to you taste.
2 Tbsp Garlic, Garlic (Tastefully Simple) or as much garlic as you like
1 medium onion sliced
Directions
First slice onion into cresent shaped slices and start cooking them in a large sauce pot with 2 Tbsp extra virgin olive oil in the bottom. Start on a high setting, but LOWER heat so oil does not burn. Meanwhile clean cabbage well. Dry leaves. Cut off about 1/4 inch bottom of stem. Slice lettuce up into strips or chop into 1 inch pieces. While you are working on that (cleaning takes a while), add in 2 Tbsp of garlic, garlic to pot. I add this after the onions have started to get more translucent.
After a few minutes I see the garlic is browing and I start adding cabbage some at a time, all the while stirring. That takes a few minutes. I get all the cabbage added in and stir, stir, stir. Turn heat to lowest power. This I do for about 5 minutes or so. Next I add 1/4 cup lemon juice from concentrate.
I stir it up. Let it simmer about 10 minutes stirring occasionally.
Add 2 Tbsp brown sugar or other sweetener if you wish.
stir up again. Let simmer like another 5 minutes.
Enjoy hot, or put in fridge overnight and enjoy as a cold salad with some peanuts or almonds on top. YUM.
All times are approximate. I got calories for raw cabbage and onions those go up if cooked due to some carmelization I believe.
Thicker cabbage stems may require more time or added water.
Serving Size: Makes 4 about 1 cup to 1.5 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DDBRENNE.
After a few minutes I see the garlic is browing and I start adding cabbage some at a time, all the while stirring. That takes a few minutes. I get all the cabbage added in and stir, stir, stir. Turn heat to lowest power. This I do for about 5 minutes or so. Next I add 1/4 cup lemon juice from concentrate.
I stir it up. Let it simmer about 10 minutes stirring occasionally.
Add 2 Tbsp brown sugar or other sweetener if you wish.
stir up again. Let simmer like another 5 minutes.
Enjoy hot, or put in fridge overnight and enjoy as a cold salad with some peanuts or almonds on top. YUM.
All times are approximate. I got calories for raw cabbage and onions those go up if cooked due to some carmelization I believe.
Thicker cabbage stems may require more time or added water.
Serving Size: Makes 4 about 1 cup to 1.5 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DDBRENNE.