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Cook the cabbage until crisp-tender for a mildly sweet, nutritious side dish.




  • Finely shred 1/2 teaspoon peel from one of the tangerines; set peel aside. Peel, seed and section the tangerines over a bowl to catch the juice. Set sections aside. In large nonstick skillet combine 1 tablespoon of the tangerine juice, lemon juice, and oil. Bring to boiling. Add cabbage and onion. Reduce heat and cook, covered, over medium heat 3 to 5 minutes or until cabbage is slightly wilted, but still crisp, stirring occasionally. Stir in sugar, salt and peppercorns. Gently stir in tangerine peel and sections and the cilantro. Makes 4 servings.


Nutrition Facts

72 calories, (0 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 0 mg cholesterol, 300 mg sodium, 15 g carbohydrates, 3 g fiber, 12 g sugar, 2 g protein.