Cabbage Saute


Recipe provided by Ayka Rustamli


2 tsp Vinegar
1 head, medium (about 5-3/4″ dia) Cabbage
1/2 cup Parsley
1 serving (serving = 3/4 cup) Grimmway Farms Shredded Carrots
1 tablespoon Extra Virgin Olive Oil

Chop one medium sized cabbage into very thin strips and grate about 1/2-2/3 cup of carrots. Heat up 1 tbsp olive oil and add both cabbage and carrots into the pan and add 2 tsp of white rice vinegar alongside with salt and lotsa freshly ground black pepper. Stir around every now and then till cabbage softens (20 -25) mins. 5 mintues before shut the heat off add about 1/2 cup chopped parsley and a few springs of chopped green onions. So good and low in calories


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