Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Tuscan Cabbage & Mushrooms

:  September/October 2007

Your rating: None Average: 3.3 (32 votes)

Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.


READER'S COMMENT:
"Good recipe, but healthy??? Fried bacon in butter?? Edurnetxu "
Tuscan Cabbage & Mushrooms Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 medium leeks, white and light green parts only
  • 3 teaspoons butter, divided
  • 1 ounce finely cubed pancetta, or bacon
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1/2 cup reduced-sodium chicken broth, or water, divided, plus more as needed
  • 6 cups thinly sliced Savoy cabbage
  • 8 ounces shiitake mushrooms, stems removed

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
  2. Heat 2 teaspoons butter in a 12-inch cast-iron skillet over low heat, add pancetta (or bacon) and cook, stirring, until almost crisp. Transfer to a paper towel-lined plate with a slotted spoon.
  3. Add the remaining 1 teaspoon butter and the leeks to the pan. Season with 1/8 teaspoon each salt and pepper and add 1/4 cup broth (or water); simmer, covered, until tender, about 5 minutes.
  4. Add cabbage and the remaining 1/4 cup broth (or water); season with the remaining 1/8 teaspoon each salt and pepper. Cover and simmer until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.) Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Serve sprinkled with the reserved pancetta (or bacon).

Nutrition

Per serving: 154 calories; 6 g fat ( 3 g sat , 1 g mono ); 16 mg cholesterol; 21 g carbohydrates; 7 g protein; 5 g fiber; 376 mg sodium; 430 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Folate (31% dv), Selenium (29% dv).

Carbohydrate Servings: 1

Exchanges: 3 vegetable, 1 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
Mediterranean
Italian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Healthy weight
High fiber
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Type of Dish
Side dish, vegetable
Publication
September/October 2007
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner