SAYA'S ACCIDENTAL LOW-FAT WARM (OR COLD) CABBAGE SALAD
I was attempting to make a batch of German Warm Cabbage that was lower in fat and calories than the recipe that I had was. That recipe called for 1/4 lb. of fried bacon, along with the grease that resulted from the frying. Not to go into all the ugly details, but my attempt to use Pam and Baco-Bits didn't turn out too well. Apparently for the recipe to work, as was written, it needed both the bacon and the bacon grease - ingredients that I hadn't used. My failed attempt resulted in the potential waste of a perfectly fine head of cabbage, as well as all the other ingredients I had used to make what had ended up being a flop! Not one that likes to waste food, I decided to go in a different direction with the 'flopped' yet somewhat prepared ingredients - not knowing if it would be worth eating at the end. As it turned out, the salad that resulted from my efforts was pretty good! And, low in fat and calories to boot! Hope you like it!
Provided by Saya2791
Categories Vegetable
Time 1h30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Step 1: Shred Cabbage (medium shredding; no large chunks); set aside.
- Step 2: Using a large stock-pot, sautéed chopped onions and minced garlic in Pam Spray until onions are somewhat transparent. (Use a much Pam Spray as needed to prevent sticking.).
- Step 3: Pour the apple cider vinegar, vegetable broth, Splenda, poppy seeds and black pepper into the stock-pot w/ the already sautéed onions and garlic. Bring mixture to a simmer.
- Step 4: Add cabbage. Over a medium heat, cook the cabbage (stirring frequently so that the cabbage rotates into the broth setting on the bottom of the pot). Once the cabbage is done (about 45 minutes to an hour), move on to step 5. NOTE: The broth will reduce to the point of almost disappearing - you want the cabbage to be moist - so, don't cook to completely dry.
- Step 5: Once cabbage is done, add the Baco-Bits, lower temperature to simmer. Cook for another few minutes; then serve.
- The end result is a low-fat and calorie, sweet and sour cabbage salad. The first time I made this, I served it warm, and my husband had third helpings! An added bonus was that we discovered that the refrigerated leftovers made a nice cold salad as well!
- Enjoy! But don't forget to let me know what you think!
Nutrition Facts : Calories 138.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 7.5, Sodium 189.9, Carbohydrate 20.3, Fiber 5.3, Sugar 11.2, Protein 5.8
WARM CABBAGE SLAW
For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
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