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.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove from heat. Add dill and remaining ingredients. Serve warm or at room temperature.

Source

Cooking Light Superfast Suppers

Nutrition Facts

49 calories; calories from fat 40%; fat 2.2g; saturated fat 1.2g; mono fat 0.6g; poly fat 0.2g; protein 1.4g; carbohydrates 7.2g; fiber 2g; cholesterol 5mg; iron 0.9mg; sodium 184mg; calcium 48mg.
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