| 2 tbsp | Butter, unsalted | |
| 3 cups | Cabbage, green or white, raw, shredded | |
| 1 tbsp | Apple Cider Vinegar | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| 1 pinch | Pepper, black, ground | |
| 8.98 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:4.50 oz (calculated)¾ cup (by recipe creator)Notes: sufficient as a side
- In a large pot, melt the butter over medium heat.
- Add the shredded cabbage and cook, stirring occasionally, until the cabbage is tender, about 10 minutes. The cabbage should still have a bit of crunch.
- Add the vinegar and season to taste.
- Experiment with how you season the cabbage. We like it with caraway. Or, for an Asian twist, add cumin, coriander and optionally some chili flakes. If meat is an option, you can also add bacon bits to the butter.
- Calorie count129 kcal
- % of calories by macros
Fat 80.6 % 104 kcal 11.6 g Net Carbs 10.9 % 14 kcal 3.6 g Dietary Fiber 3.9 % 5 kcal 2.6 g Protein 4.7 % 6 kcal 1.5 g - Approx. WW SmartPoints™5.1
- Cholesterol 30.5 mg
- Sodium 315 mg
- Fat 11.6 g
- Saturated Fat 7.2 g
- Trans Fat 0 g
- Carbohydrates 6.2 g
- Dietary Fiber 2.6 g
- Total Sugars 3.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 1.5 g
- Calcium 46.3 mg
- Iron 0.5 mg
- Magnesium 13.4 mg
- Potassium 188 mg
- Zinc 0.2 mg
- Vitamin A (Retinol Equivalents) 102.1 mcg
- Vitamin B12 0 mcg
- Vitamin C 38.4 mg
- Folate 45.5 mcg
- Folic Acid 0 mcg