Source: Eat Smart Cookbook, UT Extension
Makes: 5 servings
- 1 medium head of cabbage, cored and sliced
- 1 small bell pepper, chopped (optional)
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- ½ teaspoon garlic powder
- 1 reduced sodium chicken or beef bouillon cube
- ⅓ cup water
- ¼ teaspoon black pepper
- 1. Mix cabbage, bell pepper (optional) and onion in a bowl.
- 2. Heat oil in a large skillet over medium-high heat. Add cabbage mixture and stir-fry for about 1 minute.
- 3. Immediately add garlic powder, bouillon cube and water. Cover pan.
- 4. When water comes to a boil, turn down the heat and simmer for 15 minutes. Add black pepper.
- 5. Tastes best when served immediately.
- Serving Size: 1 cup
- Calories: 80
- Calories from Fat: 25
- Total Fat: 3 g
- Sodium: 135 mg
- Total Carbohydrates: 14 g
- Dietary Fiber: 5 g
- Protein: 3 g
Cabbage is rich in vitamin C; 1 cup shredded raw cabbage (green) has 25 mg (42% DV) of vitamin C. The longer cabbage is stored, the more vitamin C is lost.
Steam, sauté or cook cabbage in a small amount of water, because some vitamins are lost in the water.