Directions:
- Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter.
- Stir in salt, pepper and broth.
- Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour.
- If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute.
- Stir often while liquid evaporates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.6 Kcal (714 kJ) | ||
| Calories from fat | 104.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.57g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 845.86mg | 35% | |
| Potassium | 464.84mg | 10% | |
| Total Carbs | 15.35g | 5% | |
| Sugars | 7.21g | 29% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 61.8mg | 103% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.5mg | 3% | |
| Calcium | 86.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 60.7 Kcal (254 kJ) | ||
| Calories from fat | 37.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 18% | |
|---|---|---|---|
| Cholesterol | 10.85mg | 10% | |
| Sodium | 300.93mg | 35% | |
| Potassium | 165.37mg | 10% | |
| Total Carbs | 5.46g | 5% | |
| Sugars | 2.56g | 29% | |
| Dietary Fiber | 2.02g | 23% | |
| Protein | 0.84g | 5% | |
| Vitamin C | 22mg | 103% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.2mg | 3% | |
| Calcium | 30.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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