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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Cooking Light 2003 Ingredients:
1 tablespoon vegetable oil |
1/2 cup minced shallot |
2 garlic cloves, minced |
2 tablespoons whole-grain dijon mustard |
2 teaspoons curry powder |
1 teaspoon ground turmeric |
12 cups thinly sliced green cabbage (about 3 pounds) |
1/4 cup reduced-sodium fat-free chicken broth |
1/4 cup rice vinegar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes.
2. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.
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