Set the rolls side by side in the prepared pan
and pour half the sauce over all. Lay a piece of
foil on top. Bake 30 minutes. Remove the foil
and bake 30 minutes longer until the internal
temperature is 150°F.
Divide the cabbage rolls among six warm
plates. Pour the remaining sauce into a sauce-
pan with the arrowroot slurry and cook over
medium-high until thickened and glossy. Spoon
over the waiting rolls.
Per 2 rolls: 249 calories, 7 g fat, 2 g saturated fat (7%
calories from saturated fat), 32 g carbohydrate, 12 g
protein, 6 g dietary fiber, 291 mg sodium. Exchanges:
1 Starch, 1 Lean Meat, 3 Vegetable, 1 Fat
CABBAGE SAUTÉ WITH
CARAWAY
This is one of Treena’s favorites, although she’s
recently gone cool on caraway, so we switched
to dill and my Germany Ethmix spice mix.
SERVES 4
1 teaspoon nonaromatic olive oil
1 large onion, sliced
1 pound (1 small) cabbage, shredded
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon caraway seeds or ½ teaspoon
each of dill seeds and Germany Ethmix
(see page 287)
Heat the oil in a high-sided skillet over medium
high. Add the onion and cook, stirring occa
sionally, 8 minutes or until golden.
Stir in the cabbage, salt, black pepper, and
caraway seeds. Cook, stirring, for about 12 min
utes or until tender. Serve with a broiled beef
steak tomato and a few boiled red potatoes.
Per serving : 64 calories, 1 g fat, 0 g saturated fat, 12 g
carbohydrate, 2 g protein, 4 g dietary fi ber, 168 mg
sodium. Exchanges: 3 Vegetable
PLUM AND RED
CABBAGE SALAD
This fruit and vegetable combination is dramat
ically different—and quite delicious. And yes,
this dish does use my overplanted red cabbage.
SERVES 8
1 small head red cabbage, shredded to about 4
cups
8 yellow, purple, or green sweet plums, pitted
and sliced
¼ cup chopped fresh parsley
for the Dressing
1 tablespoon extra-virgin olive oil
3 tablespoons balsamic or rice vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
In a large bowl, combine the shredded cabbage,
plums, and parsley. In a small bowl, whisk the
dressing ingredients together and toss with the
prepared fruit and vegetables.
Per serving : 49 calories, 2 g fat, 0 g saturated fat, 9 g
carbohydrate, 1 g protein, 1 g dietary fiber, 78 mg so
dium. Exchanges: ½ Fruit, ½ Fat
CABBAGE • 103