Colorful Cabbage Skillet Recipe
CRUNCHY and colorful, this side dish has the flavor and texture of creamy coleslaw, but it's served warm. It's a nice change from typical vegetable dishes. I serve it often with any meat entree. -Bernice Knutson, Soldier, Iowa
- 1 cup coarsely shredded cabbage
- 1/3 cup sliced celery
- 1/3 cup julienned carrot
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 1/2 teaspoon salt
- Dash pepper
- 3 tablespoons half-and-half cream
- Minced fresh parsley
- 1. In a skillet, saute the cabbage, celery, carrot and onion in butter for 12 minutes or until crisp-tender. Sprinkle with salt and pepper. Reduce heat; stir in cream. Cook and stir for 3 minutes or until heated through. Sprinkle with parsley. Yield: 2 servings.
1 serving (1/2 cup) equals 155 calories, 14 g fat (9 g saturated fat), 42 mg cholesterol, 748 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.
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