Just a little cooked cabbage (no sniffing! no up-turned noses! it's good!) with a little spinach pesto, what I call Winter Pesto, stirred in.
A definite keeper.
FROM THE ARCHIVES For other oh-so-simple vegetable sides, see here in the Recipe Box.
CABBAGE with WINTER PESTO
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Hands-on time: 5 minutes
Time to table: 20 minutes
Salted water to cover
1 pound cabbage, cored and roughly chopped (would a bag of coleslaw-cut cabbage work? maybe, although the texture would be considerably different, and it only took 4 minutes to chop the cabbage)
1/2 tablespoon Winter Pesto (or a commercial pesto though the calorie differences are likely significant)
Start the water in a medium saucepan over MEDIUM HIGH. (Don't forget to salt the water!) Add the cabbage as it's prepped, even before the water boils. Once the water begins to boil, cover, reduce the heat to MEDIUM and let simmer for about 15 minutes. Drain and stir in the pesto. Serve and enjoy!!
Per Serving: 143 Cal (19% from Fat, 19% from Protein, 62% from Carb); 8 g Protein; 4 g Tot Fat; 1 g Sat Fat; 26 g Carb; 11 g Fiber; NETCARB 15; 242 mg Calcium; 3 mg Iron; 141 mg Sodium; 2 mg Cholesterol; WEIGHT WATCHERS 2 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.