Sautéed Cabbage and Apples

Photo: Brian Woodcock; Styling: Cindy Barr  

A quick sauté keeps the cabbage slightly crisp as the apples begin to soften. Serve with sautéed chicken or pork cutlets.

Yield: Serves 6 (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 73
  • Fat: 3.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.4g
  • Carbohydrate: 10.3g
  • Fiber: 2.9g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 214mg
  • Calcium: 42mg

Ingredients

  • 1 tablespoon unsalted butter
  • 2 teaspoons canola oil
  • 8 cups sliced green cabbage
  • 2 cups sliced apple
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt

Preparation

  1. 1. Heat a large skillet over medium-high heat. Add butter and oil to pan; swirl until butter melts. Add cabbage, apple, caraway seeds, and salt; cover and cook 5 minutes. Uncover and cook 5 minutes or until cabbage and apples are tender, stirring occasionally.
  2. Cider-Braised: Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl to coat. Add 2 cups sliced onion; sauté 2 minutes. Add 8 cups sliced green cabbage, 1 cup hard cider or regular cider, 2 tablespoons whole-grain mustard, and 1/4 teaspoon salt, tossing to combine. Cook, covered, 5 minutes. Uncover and cook 8 minutes or until cabbage wilts, stirring occasionally. Stir in 1 tablespoon cider vinegar. Serves 6 (serving size: 1 cup) CALORIES 85; FAT 2.5g (sat 0.2g); SODIUM 237mg
  3. Mango Vinaigrette: Combine 1/2 cup chopped mango, 1 tablespoon canola oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt in a mini food processor; process until smooth. Place 5 cups thinly sliced green cabbage, 1/2 cup diced mango, and 1/4 cup thinly sliced green onions in a large bowl, tossing to combine. Drizzle cabbage mixture with pureed mango mixture; toss to coat. Sprinkle with 3 tablespoons chopped toasted cashews. Serves 6 (serving size: about 3/4 cup) CALORIES 78; FAT 4.5g (sat 0.6g); SODIUM 111mg
  4. Chile-Garlic: Combine 4 teaspoons fresh lime juice, 4 teaspoons brown sugar, 2 teaspoons fish sauce, and 1 teaspoon sambal oelek in a small bowl. Heat 1 tablespoon dark sesame oil in a large skillet over medium-high heat; swirl. Add 8 cups sliced green cabbage to pan; cook 7 minutes or until lightly browned. Stir in brown sugar mixture; cook 4 minutes, stirring occasionally. Stir in 1/4 cup chopped fresh cilantro leaves. Serves 6 (serving size: 2/3 cup) CALORIES 57; FAT 2.4g (sat 0.4g); SODIUM 193mg
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