- make this recipe
- user reviews (0)
Braised Fall Vegetables
Ingredients
-
2
tablespoons margarine or butter
-
1/2
medium head head red or green cabbage (about 1 pound), cut into 6 wedges
-
12
baby carrots or 3 medium carrots, quartered lengthwise and halved crosswise
-
2
cups cauliflower florets
-
1
medium red onion, cut into wedges
-
1/4
cup water
-
2
tablespoons vinegar
-
1/4
teaspoon salt
-
1/4
teaspoon ground cardamom
-
1/4
teaspoon black pepper
Directions
1. In a large skillet heat margarine over medium heat until melted. Add cabbage wedges and carrots. Cook, covered, for 3 minutes, stirring once or twice with a wooden spoon. Gently stir in cauliflower, onion, water, vinegar, salt, cardamom, and black pepper.
2. Bring to boiling; reduce heat. Simmer, covered, for 7 to 10 minutes or just until vegetables are crisp-tender. Makes 6 to 8 servings.
Nutrition Facts
(Braised Fall Vegetables)
- Servings Per Recipe 6,
- Calories 81,
- Protein (gm) 2,
- Carbohydrate (gm) 11,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 7,
- Vitamin A (IU) 9572,
- Vitamin C (mg) 43,
- Sodium (mg) 179,
- Potassium (mg) 433,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Vegetables () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
