Sautéed Cabbage with Dill

Oxmoor House
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)

Ingredients

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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

Preparation

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.

Created date

April 2008

Nutritional Information

Calories 49
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