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Savoy Cabbage with Peppers

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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.


Savoy Cabbage with Peppers Recipe

Makes: 4 servings, a generous 3/4 cup each

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Ingredients

  • 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

  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 jalapeños 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 8 hours. Reheat gently on the stovetop or in the microwave before serving.

Nutrition

Per serving: 58 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 176 mg sodium; 175 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (18% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 fat



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