Wilted Cabbage & Red Pepper Salad
If coleslaw is the first thing that comes to mind when you have cabbage on hand, try this appealing combination with a tart low-fat dressing.

  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 4 cups shredded cabbage
  • 3 large red bell peppers, cut into thin strips
  • 1 medium onion, halved and thinly sliced

1. In a small saucepan, combine vinegar, water, sugar, celery seed, salt and black pepper. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes. Remove from heat.

2. In a very large nonstick saucepan, heat oil over medium-high heat. Add cabbage, bell peppers and onion, and toss gently to mix. Saute, tossing vegetables often, until they begin to soften and cook down, 6 to 7 minutes.

3. Stir in vinegar mixture, bring to a boil. Cover, reduce heat to medium-low and cook, tossing occasionally, until vegetables are very tender, 6 to 8 minutes.

4. Serve warm, at room temperature, or chilled.

Nutritional Information
Per serving: 112 calories, 2.6g total fat, 0.3g saturated fat, 1.7g monounsaturated fat, 0.3g polyunsaturated fat, 3.6g dietary fiber, 2g protein, 23g carbohydrate, 0mg cholesterol, 151mg sodium.
Good source of: beta-carotene, indoles, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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