Skillet Cabbage
Yield
4 servingsPrep
30 minCook
15 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | cups |
cabbage
finely shredded |
|
| 1 | cup |
celery
chopped |
|
| 1 | small |
green bell peppers
chopped |
|
| 1 | small |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
cabbage
finely shredded |
|
| 237 | ml |
celery
chopped |
|
| 1 | small |
green bell peppers
chopped |
|
| 1 | small |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Heat the oil in a large frypan about 20 minutes before serving time.
Add ingredients and cook over medium to low heat about 15 minutes.
Stir often.
Cover pan during the last 5 minutes of cooking time.
Stir once or twice.
Serve immediately.
(Vegetables will be crisp).
