Prep: 7 minutes; Cook: 4 minutes. This cabbage is good either warm or at room temperature. If you have any left over, try it as a lower-sodium substitution for sauerkraut on a Reuben sandwich.
4 servings (serving size: 1/2 cup)
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2 teaspoons butter
4 cups cabbage-and-carrot coleslaw mix (about 8 ounces)
1 cup thinly sliced leek (about 1 large)
2 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice (about 1/2 lemon)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Melt butter in a large nonstick skillet over medium heat. Stir in coleslaw and leek. Cover and cook 4 minutes or until cabbage wilts, stirring twice.
Remove from heat. Add dill and remaining ingredients. Serve warm or at room temperature.
Caloriesfromfat 40 %
Fat 2.2 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 1.4 g
Carbohydrate 7.2 g
Fiber 2 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 184 mg
Calcium 48 mg