* Exported from MasterCook * Asian Style Cabbage SoupRecipe By :Serving Size : 4 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small cabbage head -- about 1 pound 1/4 cup oil -- peanut or vegetable 1 teaspoon minced ginger 4 cups light colored stock -- chik'n or vegetable 2 tablespoons natural soy sauce salt and freshly ground black pepper -- to tasteCore the cabbage and shred it; heat the oil over high heat in a largeskillet or wok until it begins to smoke. Toss the cabbage into the oil andcook, stirring frequently, until the cabbage begins to brown. Add theginger and cook, stirring, another minute or two.Add the stock, bring to a simmer,
lower the heat, and cook, stirring everynow and then, until the cabbage is tender but not mushy, 10 to 20 minutes.Add the soy sauce, season to taste, and serve.Makes 4 servingsTime: about 30 minsAuthorNote: A fast, meatless cabbage soup with few ingredients and lots offlavor.VARIATION: Cabbage Soup, northern European Style - Saute the cabbage in1/4 cup butter (1/2 stick) rather than oil, until nicely browned. Add 2Tablespoons brown sugar, 1/4 teaspoon allspice, and broth. Season to tasteand serve.Other greens to use: Any cabbage, including Chinese cabbages. You couldalso make this with kale, collards or broccoli raab.Source: "Leafy Greens by Mark Bittman, 1995, 2012"S(Formatted by Chupa Babi): "Oct 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 14g Fat (63.5%calories from fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol;
2702mg Sodium. Exchanges: 2 1/2 Vegetable; 2 1/2 Fat.Nutr. Assoc. : 0 0 0 342 1396 0
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