Cabbage with Peppers
From pamela 17 years ago
- 6 minutes to make
- Serves 4
A pleasant cabbage dish mixed with a bit of heat from the jalapeno, mustard seed and caraway combo. A delicious side dish that can be prepared up to 8 hours prior to serving - just reheat in the microwave or on the stovetop.
Ingredients
- 4 cups savoy cabbage, thinly sliced shopping list
- 1/4 cup vegetable stock, or defatted reduced-sodium chicken broth shopping list
- 2 tsp vegetable oil, (preferably canola) shopping list
- 1/4 cup bottled roasted red peppers, chopped shopping list
- 1 jalapeno pepper, seeds removed and diced shopping list
- 1/2 tsp caraway seeds shopping list
- 1/2 tsp mustard seeds shopping list
- salt, and freshly ground black pepper (to taste) shopping list
How to make it
- Heat oil in a large nonstick skillet over medium heat. Add the caraway and mustard seeds and cook, stirring for 1 minute. Mix in the cabbage and jalapeno then cook, stirring, for another minute. Now, add the broth, cover tightly, reduce the heat to low and simmer until the cabbage becomes tender, 5-6 minutes. Add in red peppers, season with salt and pepper. (You can prepare the cabbage up to 8 hours prior to serving. Just cover, and store in the refrigerator. Gently reheat gently on the stovetop or in the microwave before serving.)
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