Green Cabbage and Mushrooms - 9.2g Carbs, 2.7g Fiber, 3.8g Sugar
From: www.peakmarket.com - Shared by Janette Chantler of Guelph, Ontario, Canada
Notes: My mom made this, now I make it and so does my daughter. A very good family recipe.
Servings: 6
6 cups green cabbage, cored & diced
1 cup low sodium vegetable broth
1 Tbsp extra-virgin olive oil
1 medium onion, diced
1/2 lb mushrooms
1 Tbsp cornstarch
2 Tbsp water
1 Tbsp fresh dill weed, chopped
1/2 tsp paprika
Salt, to taste
Pepper, to taste
In a covered pot over high heat, steam cabbage in vegetable stock for 5 minutes until just wilted and still bright green. Remove from heat and remove cover. While cabbage cooks, heat olive oil in a large skillet or wok and sauté mushrooms and onion until browned. Add cabbage and heat thorough, mix well. Stir cornstarch and water well and add to skillet. Bring mixture to a boil, stirring until liquid thickens. Reduce heat and season to taste with dill, paprika, salt and pepper.
Nutrition From: www.caloriecount.about.com
Servings: 6
Serving Size: 176 g
Nutrition per Serving: 62 Calories, 23 Calories from Fat, 2.5g Total Fat, 0mg Cholesterol, 108mg Sodium, 9.2g Total Carbs, 2.7g Dietary Fiber, 3.8g Sugars, 2.4g Protein
Vitamin A 4% - Vitamin C 48% - Calcium 4% - Iron 10%
Nutrition Grade: A
Good points:
No cholesterol
High in dietary fiber
High in iron
High in niacin
High in pantothenic acid
High in potassium
High in riboflavin
High in selenium
Very high in vitamin B6
Very high in vitamin C
Bad points:
High in sugar
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