Ingredients
1 1/2 teaspoons butter (or margarine)
1 cup cabbage (finely shredded)
1/8 teaspoon salt
black pepper (to taste)
2 tablespoons water
1 tablespoon lemon juice
Steps
Wash hands with soap and water.
Melt butter or margarine in a heavy saucepan or skillet.
Add cabbage and sprinkle with salt and pepper. Add water.
Cover pan with a tight-fitting lid to hold in steam.
Cook over low heat until cabbage is tender (6 to 8 minutes), stirring occasionally to prevent sticking.
Add lemon juice and serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 19 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 80 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 0 g |
| Vitamin D | 0 mcg |
| Calcium | 8 mg |
| Iron | 0 mg |
| Potassium | 34 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Panned Cabbage. Recipe source: Creative Vegetable Cookery North Dakota State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.