Savoy Cabbage with Peppers

Makes 4 servings

Preparation Time: 5 to 10 minutes

Ingredients: 

- 2 teaspoons vegetable oil, preferably canola oil 

- 1/2 teaspoon caraway seeds 

- 1/2 teaspoon mustard seeds 

- 4 cups thinly sliced Savoy cabbage 

- 1 jalapeño pepper, seeded and finely chopped 

- 1/4 cup defatted reduced-sodium chicken broth 

- 1/4 cup chopped bottled roasted red peppers 

- Salt & freshly ground black pepper to taste 

Instructions for making: 

1. In a large nonstick skillet, heat 2 tsp. Vegetable oil over medium heat. Add 1/2 tsp. caraway and 1/2 tsp. mustard seeds and cook, stirring, for 1 minute. Stir in 4 cups thinly sliced Savoy cabbage and 1 finely chopped jalapeños and cook, stirring, for 1 minute.

2. Stir in 1/4 cup defatted  reduced-sodium chicken broth and cover the pan tightly. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Stir in 1/4 cup chopped red peppers and season with salt and pepper.

3. Serve hot or at room temperature.

Note: The cabbage can be made up to 8 hours ahead and stored, covered, in the refrigerator. Reheat gently on the stove top or in the microwave before serving. 

Nutritional Information per servings: 

- 51 calories 

- 3 g fat mono 

- 0 mg cholesterol 

- 6 g carbohydrate 

- 2 g protein 

- 48 mg sodium

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