Thursday, March 26, 2009

Nutty Cabbage
Scott Hagnas January 2009

Time: 30 minutes

• 1/2 large head of cabbage, shredded (about 10 cups)
• 1 Tbsp roasted hazelnut oil
• 1/2 cup chopped onions
• 1/4 cup apple cider vinegar
• 1/4 cup blanched almonds
• 1 Tbsp unsweetened applesauce
• 1 Tbsp sesame seeds
fresh ground pepper to taste

Heat a burner to medium, then use a large skillet to sauté the onions in the oil. Meanwhile, shred the cabbage by slicing it thinly. After the onions begin to soften, add all of the cabbage to the skillet, along with the vinegar. Cover and reduce the heat to medium-low. Cook for 20 minutes, mixing occasionally. Add the remaining ingredients and cook 5 minutes longer. Serve
warm or chilled.

Zone info: 4 servings at 1.25 carb blocks, 4.3 fat blocks.

No comments:

Post a Comment