Servings: 5 〉〉 Serving size: 1 cup
You will need
- 1 medium head of cabbage, cored and sliced
- 1 small bell pepper, chopped (optional)
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- ½ teaspoon garlic powder
- 1 reduced-sodium chicken or beef bouillon cube
- ⅓ cup water
- ¼ teaspoon black pepper
- Medium head of cabbage
- Small bell pepper
- Medium onion
- Vegetable oil
- Garlic powder
- Reduced-sodium chicken or beef bouillon cube
- Black pepper
Nutrients per serving
- Calories 80
- Total Fat 3g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 135mg
- Total Carbohydrates 17g
- Dietary Fiber 5g
- Sugars 8g
- Protein 3g
What to do
- Mix cabbage, bell pepper (optional) and onion in bowl.
- Heat oil in large skillet over medium-high heat. Add cabbage mixture and stir-fry for about 1 minute.
- Immediately add garlic powder, bouillon cube and water. Cover pan.
- When water comes to boil, turn down heat and simmer for 15 minutes. Add black pepper.
- Serve immediately for best taste.
Eat healthy on a budget
- Cabbage is rich in vitamin C; 1 cup shredded raw cabbage (green) has 25mg (42% daily value) of vitamin C. The longer cabbage is stored, the more vitamin C is lost. Use small amount of water to cook cabbage, as some vitamins are lost in the water.
- Tips for shopping for cabbage:
- Look for heavy, well-trimmed heads that are solid.
- Leaves should be crisp, and stem end should be dry.
- Avoid decayed, burst or broken heads. Cabbage is not fresh when leaves are yellowed and wilted.
Be food safe
- Wash cabbage and other produce under cool running water. This process is more effective than soaking produce in sink of water.
- Use plain, clean water. Don’t use soap, detergent or bleach to clean produce. Fruit and vegetable washes sold in stores are expensive and unnecessary.
- Keep cabbage fresh longer by:
- Storing in refrigerator
- Keeping wrapped or buying inexpensive plastic lettuce container
- Using portions of head of cabbage within couple of days