Savoy Cabbage with Peppers
4 servings
Ingredients
2 teaspoons vegetable oil, preferably canola oil
1/2 teaspoon caraway seeds
1/2 teaspoon mustard seeds
4 cups thinly sliced Savoy cabbage
1 jalapeño pepper, seeded and finely chopped
1/4 cup defatted reduced-sodium chicken broth
1/4cup chopped bottled roasted red peppers
Salt & freshly ground black pepper to taste
Instructions
In a large nonstick skillet, heat oil over medium heat. Add caraway and mustard seeds and cook, stirring, for 1 minute. Stir in cabbage and jalapeños and cook, stirring, for 1 minute. Stir in chicken broth and cover the pan tightly. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Stir in red peppers and season with salt and pepper. (The cabbage can be made up to 8 hours ahead and stored, covered, in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.)
Nutritional Information:
51 calories
3 g fat mono
0 mg cholesterol
6 g carbohydrate
2 g protein
48 mg sodium