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Savoy Cabbage with Peppers 

4 servings

Ingredients

2 teaspoons vegetable oil, preferably canola oil

1/2 teaspoon caraway seeds

1/2 teaspoon mustard seeds

4 cups thinly sliced Savoy cabbage

1 jalapeño pepper, seeded and finely chopped

1/4 cup defatted reduced-sodium chicken broth

1/4cup chopped bottled roasted red peppers

Salt & freshly ground black pepper to taste

Instructions

In a large nonstick skillet, heat oil over medium heat. Add caraway and mustard seeds and cook, stirring, for 1 minute. Stir in cabbage and jalapeños and cook, stirring, for 1 minute. Stir in chicken broth and cover the pan tightly. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Stir in red peppers and season with salt and pepper. (The cabbage can be made up to 8 hours ahead and stored, covered, in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.)

Nutritional Information:

51 calories

3 g fat mono

0 mg cholesterol

6 g carbohydrate

2 g protein

48 mg sodium