RED CABBAGE VEGGIE
MEDLEY
This vibrantly colorful veggie side will go well with just about any entrée. The flavors are tangy and different to the usual. This sort of colorful veggie dish spells excellent nutrition. Fresh, colorful vegetables are what we should all be consuming regularly.
As you can see from the vegetables in the pan, the tomato gets added a little later.
Having lots of ideas for sides is a good idea on a low-carb diet. Since we cannot have the starchy sides, our vegetables make a big difference to our meals and can make or break a meal. This quick and easy side is the sort of thing you probably already whip up in your own kitchen. I debated whether or not to share this super-simple dish, but then thought about how I enjoy seeing this sort of everyday side on other bloggers' sites, too.
These vegetables are lightly seasoned; however, the seasoning is something you can easily change up to your own preference. I gave mine an Italian flavor twist.
You can taste your dish when done and add other seasonings to taste. I think a touch of sweetener could be used as well, if desired.
Ingredients:
3 tbsp olive oil for frying (46 mL)
1 medium head red cabbage,
shredded and chopped
3 bell peppers, chopped
1 large tomato, chopped
11/2 tsp seasoning salt (7 mL)
1 tsp Italian seasoning (5 mL)
1/4
tsp black pepper (1 mL)
In
large, nonstick frying pan, in hot olive oil, and over medium heat, place red
cabbage and bell peppers. Cook until
cabbage is softening. Add tomato,
seasoning salt, Italian seasoning and black pepper. Cook until vegetables are soft.
Yield: 8 servings
1
serving
96.0
calories
2.3
g protein
5.6
g fat
3.4 g fiber
8.4
g net carbs
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MORE MIXED VEGETABLE DISHES
Cabbage, Bacon and Onion Stir Fry
Cauliflower Mushroom Casserole
Cheesy Eggplant and Cherry Tomatoes
Onions, Peppers and Mushrooms in Sweet Mustard Sauce
