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-
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:
total fat: 1g
saturated fat: 0g
diabetic exchange: 1 vegetable