Braised Fall Vegetables
tablespoons margarine or butter
medium head head red or green cabbage (about 1 pound), cut into 6 wedges
baby carrots or 3 medium carrots, quartered lengthwise and halved crosswise
cups cauliflower florets
teaspoon ground cardamom
teaspoon black pepper
- 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.
- 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