CABBAGE
BRETONNE
Not too acidic and just tasty enough for
me! If you like vinegar, feel free to
add up to 3 tbsp (45 mL) apple cider vinegar. I imagine one could use chayotes that are pre-cooked and soaked in a bit of lemon juice instead of the apple for lower carbs. Then add in the last few minutes of cooking.
2 lbs cabbage (0.9 kg)
1
large apple
2
tbsp butter (30 mL)
Salt
and pepper, to taste
1
cup water (250 mL)
1/4 cup powdered sweetener of choice (60 mL)
1
tsp molasses (5 mL)
1
tsp apple cider vinegar (5 mL)
Shred cabbage.
Peel, core and dice apple. In
nonstick frying pan, melt butter and over medium low heat, cook cabbage and
apple. Season with salt and pepper, to
taste. Cook about 5 to 8 minutes. Add water, reduce heat and simmer about 10
minutes. Add powdered sweetener, molasses and
vinegar. Cook a few minutes longer.
Yield:
8 servings
1 serving
66.4 calories
1.7 g protein
3.2 g fat
7.0 g net carbs