Braised Fall Vegetables
Recipe from Better Homes and Gardens

This flavorful low calorie side dish is bursting with autumn vegetables.


Braised Fall Vegetables

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Servings: 6 to 8 servings
Total Time: 30 mins
Related Categories: Cabbage, Carrots, Cauliflower, Low Calorie, Low Fat, Low Sodium
 
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Ingredients
  • 2  tablespoons
    margarine or butter
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  • 1/2 of a  medium head
    red or green cabbage (about 1 pound), cut into 6 wedges
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  • 12  whole
    baby carrots or 3 medium carrots, quartered lengthwise and halved crosswise
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  • 2  cups
    cauliflower florets
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  • 1  medium
    red onion, cut into wedges
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  • 1/4  cup
    water
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  • 2  tablespoons
    vinegar
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground cardamom
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  • 1/4  teaspoon
    black pepper
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Directions
1.
In a large skillet heat margarine over medium heat until melted. Add cabbage wedges and carrots. Cook, covered, for 3 minutes, stirring once or twice with a wooden spoon. Gently stir in cauliflower, onion, water, vinegar, salt, cardamom, and black pepper.
2.
Bring to boiling; reduce heat. Simmer, covered, for 7 to 10 minutes or just until vegetables are crisp-tender. Makes 6 to 8 servings.
Nutrition information
Calories 81, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 179 mg, Carbohydrate 11 g, Total Sugar 7 g, Fiber 4 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 72%, Calcium 6%, Iron 5%. Exchanges: Vegetable 2, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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