If coleslaw is the first thing that comes to mind when you have cabbage on hand, try this wilted cabbage salad instead. A low-fat celery seed dressing cooks with shredded cabbage, bell peppers, and onions to give them a fresh, tart-sweet flavor.
1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons sugar
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil, such as olive or canola oil
4 cups shredded cabbage
3 large red bell peppers, cut into thin strips
1 medium onion, halved and thinly sliced
1. In a small saucepan, combine the vinegar, water, sugar, celery seed, salt, and black pepper. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer 5 minutes. Remove from the heat.
2. In a very large nonstick saucepan, heat the oil over medium-high heat. Add the cabbage, bell peppers, and onion, and toss gently to mix. Sauté, tossing the vegetables often, until they begin to soften and cook down, 6 to 7 minutes.
3. Stir in the vinegar mixture and bring to a boil. Cover, reduce the heat to medium-low, and cook, tossing occasionally, until the vegetables are very tender, 6 to 8 minutes.
4. Serve warm, at room temperature, or chilled. Makes 4 servings
Cabbage & Green Pepper Salad For a visually opposite effect, use red cabbage instead of green, and green pepper instead of red.
Good source of: beta carotene, fiber, folate, potassium, thiamin, vitamin B6, vitamin C, vitamin E
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.