Savoy Cabbage with Peppers

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From the EatingWell Kitchen

This quick braise of Savoy cabbage is flavored with caraway and mustard seeds. Make it a meal: Serve this wintry dish with ham or roast pork tenderloin.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons canola oil
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon mustard seeds
  • 4 cups thinly sliced Savoy cabbage
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup chopped bottled roasted red peppers
  • Salt & freshly ground pepper, to taste

Preparation

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  1. Heat oil in a large nonstick skillet over medium heat. Add caraway and mustard seeds and cook, stirring, for 1 minute. Stir in cabbage and jalapenos and cook, stirring, for 1 minute. Stir in broth and cover the pan tightly. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Stir in red peppers and season with salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 8 hours. Reheat gently on the stovetop or in the microwave before serving.

Nutrition information

  • Per serving: 57 calories; 3 g fat(0 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 58 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 929 IU vitamin A; 27 mg vitamin C; 32 mg calcium; 0 mg iron; 202 mg sodium; 189 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 fat

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