Apr 2, 2012

Sauteed Cabbage

Ahhh, the cabbage!  you either love it or hate it!  but the cabbage is one of the world's most ancient and remarkable vegetables and its nutritional value is indisputable. Interestingly to note is that it also has medicinal value. They say Captain Cook used it as a compress to prevent gangrene in his wounded soldiers.  Nowadays, new nursing mothers are advised to line their bra cups with cabbage leaves to reduce discomfort and it is also recommended as a hangover remedy when pickled in vinegar.  Others are using it to lose weight in the "cabbage soup" diet. More importantly, for those of us with Celiac Disease, it is high in Vitamins C and K, which are two of the vitamins that many Celiacs are deficient in. This makes a great side dish for any meal.  I made it with the brown stew chicken in order to have a full Jamaican style dinner without the fat.  If you are tight on your points, you can have this with the brown stew chicken and skip the coconut rice. It is really hearty and only 2 points for a generous portion.  
This recipe is a much lighter version of the Jamaican recipe which uses about 4-6 tbsp of butter.

Sauteed Cabbage

Servings: 6, serving size: 1 cup, Smart points: 2,  Calories: 71,  Total Fat: 1.6g,  Saturated Fat: .2g,  Cholesterol: 4.2mg,  Carbs: 13.9g,  Fiber: 4.9, Sugar: 1g, Protein: 3.1g

  • 1 head of Cabbage
  • 6 garlic cloves,chopped
  • 1 tbsp light butter (land of lakes)
  • 1 cup chicken broth
  • 1 cup red bell pepper, sliced
  • 1 cup julienne carrots
  • 2 tsp cayenne pepper
  • salt & pepper  

Preparation:  discard any wilted or bruised leaves off the cabbage.  Cut into 4 wedges. carefully cut away core and discard. Slice cabbage wedges crosswise to form shreds.

In a skillet, briefly saute butter and garlic then add chicken broth, bring to boil

add cabbage, peppers and carrots, mix well, add cayenne pepper, salt & pepper

cover and simmer for 5 minutes.  Do not overcook! It is delicious with a little crunch....Enjoy

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