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.
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.
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