Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.

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Nutrition Facts

184 calories; calories from fat 20%; fat 4.1g; saturated fat 0.7g; mono fat 2.3g; poly fat 0.8g; protein 5.7g; carbohydrates 33.1g; fiber 7.6g; cholesterol 0mg; iron 1.8mg; sodium 425mg; calcium 77mg.
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