Braised Fall Vegetables

This flavorful low calorie side dish is bursting with autumn vegetables.

1 users rated this recipe an average rating of 1.0
Makes:
6 servings
Start to Finish:
30 mins
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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)
    Per serving:
  • 81 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 179 mg sodium,
  • 11 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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