While many people think cabbage is only used for sauerkraut and stuffed cabbage, this simple preparation illustrates how the possibilities really are endless with this inexpensive, healthy, and delicious vegetable!
1/2headpurple cabbagehalved and thinly sliced 8 – 10 cups
1sweet yellow onionhalved and thinly sliced
1/4tsp. saltor to taste
1tsp. curry powderoptional
1Tbsp. mango chutneyor balsamic vinegar or use whatever chutney you like
Instructions
Heat a large heavy skillet over medium heat. When it is hot, add the butter or margarine, and when it's melted, add the cabbage and onions, and stir to coat them.
Cover the pan, reduce the heat to low, and cook the mixture for 10 minutes, stirring occasionally, until the cabbage and onions are tender.
Stir in the salt, curry powder (optional), and chutney or vinegar and cook it for 5 more minutes.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 52, Total Fat: 2g, 3%; Saturated Fat: 1g, 6%; Cholesterol: 5mg, 2%; Sodium: 118mg, 5%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 2gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter