Sunday, April 22, 2012

Stewed Cabbage

I had some leftover cabbage from the other night and tonight we were having meatloaf so I decided to make stewed cabbage instead of the normal mashed potatoes that we would have.  Definitely no complaints in my house, but we all love cabbage.  It is a simple dish that can stew on the stove while the meatloaf is baking.



Stewed Cabbage
1/4 Cup Unsalted Butter
1 Large Red Onion, diced
3 Stalks Celery, diced (about 1 cup)
5 Cloves Garlic, minced
1 Medium Head Cabbage, shredded
1 - 14 oz can Stewed Tomatoes
Salt and Pepper to taste

  • Melt butter over medium-high heat in a stock pot or large sauce pan and then add onion, celery, and garlic
  • Cook for 3-5 minutes or until onion is tender
  • Add cabbage and reduce heat to medium-low and cook uncovered for 15 minutes
  • Add stewed tomatoes, salt, and pepper mix well then cover and cook for about 30 minutes or until cabbage is tender
Super easy and a healthy side dish that can go with many meals.  Below is the nutritional information per serving.  This makes about 12 servings.

Nutrition Facts
Serving Size 134 g
Amount Per Serving
Calories
66
Calories from Fat
36
% Daily Value*
Total Fat
4.0g
6%
Saturated Fat
2.5g
12%
Cholesterol
10mg
3%
Sodium
51mg
2%
Total Carbohydrates
7.3g
2%
Dietary Fiber
2.6g
11%
Sugars
3.9g
Protein
1.6g
Vitamin A 10%Vitamin C 55%
Calcium 4%Iron 3%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

Linked to:


Gluten Free pantry

2 comments:

  1. Have you ever thought about putting shredded cabbage into your meatloaf? I've done this with our favorite meatloaf recipe and it is fantastic!

    Thanks for sharing this week at Allergy-Free Wednesdays! We'd love for you to join us again next week.

    Have a great weekend!
    ~Michelle, AFW Hostess

    ReplyDelete
    Replies
    1. That sounds good! I will have to try that very soon! Thanks for the tip :)

      Delete

What do you think? I'd love to hear from you!