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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This dish works best with thinly sliced cabbage, so it is best not to use a shredder. Ingredients:
1 can (8 ounces) crushed pineapple |
6 cups thinly sliced cabbage |
1 tablespoon olive oil |
2 tablespoons honey mustard salad dressing |
1/8 teaspoon white pepper |
Directions:
1. Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through. Yield: 6 servings.
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