This tasty dish can be served warm or chilled. Red bell peppers contain nutrients that will help to protect you against cancer and heart disease. They also contain lots of anti-aging antioxidants.
Nutritional Information
112 calories; 2g protein; 23g carbohydrates; .3g fat; 0mg cholesterol; 151mg sodium; 3.6g fiber
Makes 4 servings
Ingredients
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 3 tablespoons sugar
- 1/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 4 cups shredded cabbage
- 3 large red bell peppers, cut into thin strips
- 1 medium onion, halved and thinly sliced
Instructions
- Combine the vinegar, water, sugar, celery seed, salt and black pepper in a small saucepan. Bring to a boil over high heat. Stir constantly to dissolve the sugar. Reduce the heat to medium-low. Simmer for 5 minutes and then remove from the heat.
- Warm the oil in a very large saucepan. Over high heat, add the cabbage, bell peppers and onion, then toss to combine. Cook the vegetables, tossing often, for about 6 minutes, or until they begin to soften.
- Stir in the vinegar mixture and bring to boil. Cover and reduce heat to medium-low. Cook the vegetables, mixing occasionally for 6 minutes or until very tender.
From The Simply Healthy Lowfat Cookbook published by the University of California at Berkeley
