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I use this dish often when the schedule gets tight and I need a "hurry up" vegetable to cook. It adds plenty of substance to a simple meal.
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 100 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 286 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Skillet Cabbage in Bountiful Harvest Cookbook , p63
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Reviewed on Aug. 09, 2012 by j_loveatl
At first I was a little hesitant to add the cream cheese, but am glad I did (I only used half of the package of cream cheese and used 4 tbsp of water vs. 2 so the cheese wasn't too thick). I will definitely make this again the way I did and maybe add a little onion and celery. Yummy!
Reviewed on Mar. 04, 2011 by busbym4
Everyone in my family loves this. My mom liked it enough to ask for the recipe, which is something she never does. We like it just the recipe is written but I've also substituted onions when I didn't have green peppers and it was still good.
Reviewed on Jul. 16, 2010 by Musiclvr
I left out the cream cheese and green pepper and added a little vinegar and sugar to the water. Hubby said it was the best cabbage he ever ate. Next time I'll do the cream cheese, which I didn't have in the fridge this time.
Reviewed on Oct. 06, 2009 by Tricia88
I left out the green pepper and the cream cheese~and it was still delicious!!!
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