Low-Fat Cabbage And...
A light, flavorful cabbage and vegetable dish with herbs, perfect for health-conscious meals. Delicious served warm or cold, suitable for vegetarians and family dinners.
Ingredients
- 1 medium cabbage ⓘ
- 3 to 4 medium carrots ⓘ
- 1 large onion ⓘ
- 1 large sweet pepper ⓘ
- 3 white potatoes or 4 mini ears corn ⓘ
- 2 Tbsp. olive oil or fat-skimmed ham water ⓘ
- 1/4 tsp. sugar or 1/2 pkg. Equal ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. black pepper ⓘ
- 1/2 tsp. dry parsley ⓘ
- 1/4 tsp. dry rosemary or marjoram ⓘ
- 1 1/2 c. water ⓘ
Instructions
- Rinse and cut the cabbage into 2-inch strips, then immerse in water to keep fresh while preparing other vegetables.
- Scrape the carrots and cut into 2-inch diagonals.
- Remove seeds from the large sweet pepper and cut into 1/4-inch strips.
- If using potatoes, peel and slice into 1/2-inch thick slices.
- In a large skillet or pot, heat 2 tablespoons of olive oil or use fat-skimmed ham water.
- Add the prepared vegetables, season with salt, black pepper, sugar or Equal, dry parsley, and rosemary or marjoram.
- Pour in 1 1/2 cups of water and bring to a boil.
- Reduce heat, cover, and simmer until vegetables are tender, about 25-30 minutes.
Tips & Substitutions
For a boost of flavor, consider adding minced garlic or a splash of lemon juice to the vegetables while they cook. If you're looking for a vegetarian option, the fat-skimmed ham water can be replaced with vegetable broth. Feel free to experiment with other vegetables like zucchini or green beans for added variety. Adjust the seasoning to your taste, especially if you prefer a bit more heat.
Serving Suggestions
This Low-Fat Cabbage and Vegetable dish is delicious on its own, but it pairs beautifully with a side of crusty bread or a fresh Basil Garden Salad for a complete meal. Consider serving it alongside grilled chicken or fish for added protein. It's a versatile dish that complements a variety of cuisines, making it perfect for any dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water to maintain moisture, or microwave in short intervals until heated through. This dish also freezes well, allowing you to enjoy it later.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Cabbage And... contains roughly 216 calories, with 6g protein, 44g carbohydrates, and 5g fat. It is an excellent source of vitamin C (55% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1919mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! This recipe is very adaptable. You can replace the carrots or potatoes with seasonal vegetables like green beans or peas. Just be mindful of the cooking time, as different veggies may require longer or shorter cooking to become tender.
Is this dish suitable for meal prep?
Yes, this Low-Fat Cabbage and Vegetable dish is great for meal prep! You can make a big batch on the weekend and portion it out for lunches or dinners throughout the week. Just reheat as needed, and it will last well in the fridge or freezer.
What can I serve with this dish for a complete meal?
This dish pairs well with protein sources like grilled chicken, fish, or even legumes for a vegetarian option. For a light side, consider serving it with Marinated Cherry Tomatoes or a refreshing Tomato With Pasta salad to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).