Publisher Photo
Publisher Photo
For a quick and easy side dish, try this recipe. The cabbage is so flavorful with the butter and vinegar.—Jeann Jones, Ogema, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 cups shredded cabbage
  • 1/2 cup water
  • 1/4 cup grated raw potato
  • 1 tablespoon butter
  • Pinch salt and pepper
  • 1 tablespoon white vinegar

Directions

In a saucepan, cook cabbage in water until tender, stirring occasionally; drain. Add potato, butter, salt and pepper. Stir in vinegar. Cook and stir over low heat for 5 minutes. Yield: 4 servings.
Originally published as Cabbage-Potato Saute in Country Woman September/October 1994, p36

Nutritional Facts

1 cup: 50 calories, 3g fat (0 saturated fat), 0 cholesterol, 179mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 4 cups shredded cabbage
  • 1/2 cup water
  • 1/4 cup grated raw potato
  • 1 tablespoon butter
  • Pinch salt and pepper
  • 1 tablespoon white vinegar
  1. In a saucepan, cook cabbage in water until tender, stirring occasionally; drain. Add potato, butter, salt and pepper. Stir in vinegar. Cook and stir over low heat for 5 minutes. Yield: 4 servings.
Originally published as Cabbage-Potato Saute in Country Woman September/October 1994, p36

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