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Braised Fall Vegetables

Makes: 6 to 8 servings
Start to Finish 30 mins
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,
  • cal. (kcal) 81,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 11,
  • fiber (g) 4,
  • sugar (g) 7,
  • pro. (g) 2,
  • vit. A (RE) 0,
  • vit. A (IU) 9572,
  • vit. C (mg) 43,
  • sodium (mg) 179,
  • Potassium (mg) 433,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Vegetables () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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