Sautéed Cabbage

Cabbage is one of those vegetables that we do not eat enough of.  Our most common ways to eat cabbage is as creamy coleslaw, home canned coleslaw and cabbage rolls.  I occasionally add it to rustic potatoes or a soup.  Cabbage has a natural mild sweetness that is enhanced by cooking and yet it is low in carbohydrates.  It is also low in calories at only 227 calories in a 2.5 lb head of cabbage.  The real advantage cabbage has going for it is the health benefits it offers, high in Vitamins C and K as well as antioxidants and potassium. 

We are still cleaning up after the horrid snowstorm earlier in the week.  This is the kind of weather where the aroma of dinner slowly cooking in the over is very much appreciated!  Yesterday, I cooked a cross rib roast with potatoes, carrots, onions and cabbage.  We had the left-overs for dinner tonight.  The vegetables were a bit sparse so I added steamed broccoli and sautéed cabbage.  Sautéed cabbage is a delicious, easy to prepare side dish.  

The meal as pictured came in at 481 calories which also takes into account the small amounts of butter (2 tsp) and olive oil (1 tsp) used.  A half tsp of butter was added to the olive oil for sautéing the cabbage.  The rest went on the broccoli.  I sprinkled just a little Tone's Rosemary Garlic seasoning on the cabbage to finish. With all the health benefits cabbage has to offer, it will be appearing more often on our table!