Wilted Cabbage and Red Pepper Salad
If coleslaw is the first thing that comes to mind when you have cabbage on hand, try this simple combination, with its tart dressing, for an appealing, lowfat, high-vitamin C variation.
1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons sugar
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
4 cups shredded cabbage
3 large red bell peppers, cut into thin strips
1 medium onion, halved and thinly sliced
- In a small saucepan, combine the vinegar, water, sugar, celery seed, salt and black pepper. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat.
- In a very large nonstick saucepan, warm the oil over medium-high heat until hot but not smoking. Add the cabbage, bell peppers and onion, and toss gently to mix. Sauté, tossing the vegetables often, until they begin to soften and cook down, 6 to 7 minutes.
- Stir in the vinegar mixture, bring to a boil. Cover, reduce the heat to medium-low and cook, tossing occasionally, until the vegetables are very tender, 6 to 8 minutes.
- Serve warm, at room temperature or chilled.
Makes 4 servings
Nutrition Information (values are per serving) calories 112 * dietary fiber 3.6 g * total fat 2.6 g * beta carotene 2.6 mg * saturated fat 0.3 g * vitamin c 178 mg * cholesterol 0 mg * calcium 53 mg * sodium 151 mg * iron 1 mg
Source: UC Berkeley WellnessLetter.com