Rosy Tangerine-Scented Cabbage
Cook the cabbage until crisp-tender for a mildly sweet, nutritious side dish.
Ingredients
Directions
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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
Per Serving:
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.
