Rating: 3 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4
  • 15 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
cook:
18 mins
total:
28 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 7g; cholesterol 5mg; saturated fat 2g; carbohydrates 19g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 4g; protein 4g; vitamin a 291.5IU; vitamin c 52mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 72.6mcg; sodium 254mg; potassium 232mg; calcium 60.6mg; iron 1.4mg.
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