• 15 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a very large skillet heat 1 tablespoon olive oil and the butter over medium-high. Add bread, garlic powder and crushed red pepper. Cook and stir 3 to 5 minutes until golden brown. Remove croutons from skillet with slotted spoon and cool in a single layer on paper towels.

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  • Add cabbage to the skillet, overlapping wedges if needed. Season with salt and black pepper. Add water; bring to boiling. Reduce heat and simmer, covered, 15 minutes or until tender.

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  • Place cabbage on platter; drizzle with remaining olive oil. Serve topped with croutons and parsley and with lemon wedges. Makes 6 to 8 servings.

Nutrition Facts

141 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 5 mg cholesterol; 254 mg sodium. 232 mg potassium; 19 g carbohydrates; 4 g fiber; 4 g sugar; 4 g protein; 0 g trans fatty acid; 292 IU vitamin a; 52 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

15 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4