Savoy Cabbage with Peppers Recipe
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"This delightful cabbage dish is mildly spiced with caraway, mustard seed, and jalapeno to make an unforgettable phase 2 side dish."
Original recipe yield: 4 servings.
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Savoy Cabbage with Peppers 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 jalapeno pepper, seeded and finely chopped
- 1/4 cup vegetable stock or defatted reduced-sodium chicken broth
- 1/4 cup chopped bottled roasted red peppers
- Salt and freshly ground black pepper to taste
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Savoy Cabbage with Peppers DIRECTIONS:
- 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 jalapeno 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.)
Click here to learn more!Recipe reprinted with permission of EatingWell, The Magazine of Food & Health.Copyright© 2003 Waterfront Media, Inc. All rights reserved.
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