Sauteed Cabbage with Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 7 minutes; Cook: 4 minutes. This cabbage is good either warm or at room temperature. If you have any left over, try it as a lower-sodium substitution for sauerkraut on a Reuben sandwich. Ingredients:
2 teaspoons butter |
4 cups cabbage-and-carrot coleslaw mix (about 8 ounces) |
1 cup thinly sliced leek (about 1 large) |
2 tablespoons chopped fresh dill |
2 teaspoons fresh lemon juice (about 1/2 lemon) |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Melt butter in a large nonstick skillet over medium heat. Stir in coleslaw and leek. Cover and cook 4 minutes or until cabbage wilts, stirring twice.
2. Remove from heat. Add dill and remaining ingredients. Serve warm or at room temperature.
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