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

Source: Better Homes and Gardens

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

72 calories; fat 1g; carbohydrates 15g; mono fat 1g; insoluble fiber 3g; sugars 12g; protein 2g; vitamin a 485.9IU; vitamin c 50.2mg; thiamin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 28.2mcg; sodium 300mg; potassium 268mg; calcium 50.5mg; iron 0.5mg.
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