LOW FAT: Braised Cabbage With Onions And Caraway

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* Exported from MasterCook *

 

Braised Cabbage With Onions And Caraway

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 261

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Side Dishes

Vegetables Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium green cabbage -- (about 3/4 pound)

1 onion -- halved and sliced

1/4 cup cider vinegar

1 tablespoon brown sugar

1 bay leaf

1 teaspoon caraway seed

Salt and pepper

2 tablespoons minced fresh parsley

 

SERVES 4

 

The caraway gives this tender cabbage a subtle German accent. You will

probably think of lots of ways to use it: Pile it on a soyburger or soy hot

dog; toss it with hot pasta; or make a nonfat Alsatian choucroute by

serving it with steamed red potatoes and carrots, soy hot dogs, and a

variety of mustards. On another evening, serve it with Roasted Carrots,

Parsnips and Beets (see separate recipe) and Steamed Bulgur with Lemon Zest

(see separate recipe).

 

Cut the cabbage half into three or four wedges. Remove the core from each

wedge. Slice each wedge into fine shreds. Put the cabbage in a large

saucepan with onion, cider vinegar, brown sugar, bay leaf, caraway seed,

and 1/4 cup water. Cover and bring to a simmer over moderate heat. Cook,

stirring two or three times, until cabbage is wilted and tender, 15 to 20

minutes. If liquid evaporates before cabbage is tender, add a few

tablespoons more water.

 

Season to taste with salt and pepper. Remove bay leaf. Add parsley and

toss to combine. Transfer to a serving bowl.

 

TIP: You can make this same recipe with red cabbage, if you like. For a

change of pace, add some grated cooked beets about 5 minutes before the red

cabbage is done. They add a lovely sweetness and complementary flavor.

 

Serving size: 1/4 cup. Calories: 162, Fat: 0.8 g, Cholesterol: 0 mg

Carbohydrate: 37.6 g, Protein: 5.2 g, Sodium: 57.9 mg (with no salt added).

 

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