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Steamed Cabbage and Carrots Recipe

Steamed Cabbage and Carrots

Makes 8 (1/2 cup) side-dish servings


2 teaspoons olive oil
1 cup sliced carrots
1 medium head green cabbage (about 1-1/2 pounds), sliced into 1/2-
inch-wide shreds
1 green sweet pepper, cut into thin, bite-size strips
2 cups chopped leeks
1 tsp caraway seeds
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon ground black pepper


1. In a 4-quart Dutch oven, heat oil over medium heat. Add
carrots; cook for 5 minutes, stirring frequently.

2. Add cabbage, sweet pepper, leeks, caraway seedd,the water, salt, and black
pepper. Cover and cook for 10 to 15 minutes or until cabbage
and sweet pepper are tender, stirring occasionally.

Makes 8 (1/2-cup) side-dish servings.

Nutrition facts per serving:
calories: 36
total fat: 1g
saturated fat: 0g
cholesterol: 0mg
sodium: 168mg
carbohydrate: 6g
fiber: 2g
protein: 1g

diabetic exchange: 1 vegetable

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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