1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (85g) Recipe makes 6 servings |
||
| Calories 42 | ||
| Calories from Fat 21 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Potassium 171mg | 4% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.1g | ||
| Protein 1.8g | 3% | |
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SERVES 6
Ingredients
- 3 teaspoons lite olive oil
- 4 cups shredded cabbage
- 2 cups bean sprouts
- 1 teaspoon caraway seed
- salt and pepper
Directions
1
Heat oil and saute cabbage for apprx 5 min (cooked but still crisp) Add sproats, caraway seeds, salt& pepper.2
Toss lightly to mix and serve.
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- Course > Side Dishes
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- Preparation > Time to Make > < 30 mins
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- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
- Dietary > Vegetarian
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- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Anu
On Oct 20, 2001
It was pretty good except for the caraway, which I'm not a big fan of. I'd like to try this with sesame or mustard. Oh, and using fresh cabbage makes a world of a difference...
From: Diane
On Aug 21, 2001
I have been making a similar dish for several years. I use a small amount of butter/margarine instead of olive oil. I add the caraway seeds but not the sprouts.
From: John Skrable
On Jul 17, 2001
Cool. I would use extra virgin olive oil. Also I would add a tsp of sesame seeds.
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