Panned Cabbage
A quick, delicious, cruciferous delight. Try this recipe with green or purple cabbage, or a mixture of the two.
- 4 Servings
- Less than $3.00
Panned Cabbage
A quick, delicious, cruciferous delight. Try this recipe with green or purple cabbage, or a mixture of the two.
- 4 Servings
- Less than $3.00
Ingredients
- 1 1/2 teaspoons butter
- 1 cup cabbage
- 1/8 teaspoon salt
- black pepper
- 2 tablespoons water
- 1 tablespoon lemon juice
Steps
1
Wash hands with soap and water.
2
Melt butter or margarine in a heavy saucepan or skillet.
3
Add cabbage and sprinkle with salt and pepper. Add water.
4
Cover pan with a tight-fitting lid to hold in steam.
5
Cook over low heat until cabbage is tender (6 to 8 minutes), stirring occasionally to prevent sticking.
6
Add lemon juice and serve.
Ingredients
Serving Size: 1/2 cup (83g)
| Nutrients | Amount |
|---|---|
| Total Calories | 19 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 4 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 0 g |
| Minerals | |
| Calcium | 8 mg |
| Potassium | 34 mg |
| Sodium | 80 mg |
| Copper | 6 mcg |
| Iron | 0 mg |
| Magnesium | 3 mg |
| Phosphorus | 5 mg |
| Selenium | 0 mcg |
| Zinc | 0 mg |
| Vitamins | |
| Vitamin A | 14 mcg RAE |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 7 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 13 mcg |
| Folate | 8 mcg DFE |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 2 mg |
Source:
- Creative Vegetable Cookery
- North Dakota State University Extension Service