Braised Cabbage, Carrots & Parsley
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 96.3
- Total Fat: 5.8 g
- Cholesterol: 0.8 mg
- Sodium: 580.9 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.4 g
- Protein: 2.1 g
View full nutritional breakdown of Braised Cabbage, Carrots & Parsley calories by ingredient
Number of Servings: 6
Ingredients
-
Cabbage, fresh, 4 cup, chopped
Carrots, raw, 2 medium shredded
Onions, raw, 2 cup, chopped
Caraway Seed, 1 tbsp
Parsley, dried, 1 tbsp
MARGARINE, Fleishman's Olive Oil Spread, 4 serving (remove)
Chicken Broth fat free, 1 cup (8 fl oz)
salt, table, 1 tsp
Pepper, black, .25 tsp
Directions
Add cabbage, carrots and parsley, to butter substitute in a medium sauce pan, and mix until well coated.
Stir in salt, pepper and broth.
Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in color.
If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute.
Stir often while liquid evaporates.
Number of Servings: 6
Recipe submitted by SparkPeople user CORNWALLCATE.
Stir in salt, pepper and broth.
Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in color.
If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute.
Stir often while liquid evaporates.
Number of Servings: 6
Recipe submitted by SparkPeople user CORNWALLCATE.