SKILLET CABBAGE Recipe
Ingredients
- 2 TABLESPOONS SALAD OIL
- 3 CUPS FINELY SHREDDED CABBAGE
- 1 CUP CHOPPED CELERY
- 1 SMALL GREEN PEPPER, CHOPPED
- 1 SMALL ONION, CHOPPED
- 1/2 TEASPOON SALT
- DASH OF PEPPER
Directions
- TWENTY MINUTES BEFORE SERVING, USING A 10 INCH SKILLET OVER MEDIUM-LOW HEAT, PLACE OIL IN SKILLET.
- WHEN HOT, STIR IN ALL THE INGREDIENTS, UNTIL WELL MIXED
- COVER PAN AND COOK 5 MINUTES,STIRRING OCCASIONALLY
- SERVE IMMEDIATELY (VEGETABLES WILL BE CRISP)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 61 | 73% |
| Total Fat 6.87g | 9% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 317mg | 13% |
| Potassium 180mg | 5% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.79g | 2% |
| Protein 1.0g | 2% |
