Day 354: Wilted Asian Cabbage

[Hmmm. Does that slaw look like broccoli rabe to you? Me either. Day 354 was supposed to be a last March broccoli rabe contribution with a final running round--up. The bad news is that the store was out. The good news is that the produce manager says it's flying off the shelves - she can't keep enough in! Watch for something rapini-rabe-ish in a few days!]

Fast and light! It's a good combination. It's Napa cabbage, wilted with a bit of water in a hot skillet, and a soy-ginger-vinegar dressing.

NEXT TIME ... I'd drain the leftover water from the pan before mixing the wilted cabbage with the dressing. I'd add "something else" ... green onion, toasted sesame seeds, red pepper flake, perhaps.

NUTRITION NOTES ... Another low-carb, low-calorie, low-point vegetable!

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Hands-on time: 5 minutes!
Time to table: 8 minutes!
Serves 4

Splash of water
4 cups thin-sliced Napa cabbage
? Green onion
? Mushrooms

1 tablespoon mint leaves, chopped fine
1 tablespoon grated ginger (if you've not found it in a jar, yet, keep looking! my grocery has started carrying tubes but they're 2x expensive)
1 tablespoon rice vinegar
1 teaspoon sesame oil
Salt & pepper to taste
? Red pepper flake
? Toasted sesame seed?

Heat the water in a skillet. Add the cabbage and green onion as they're prepped. Stir often, heating the cabbage until it's just wilted, not fully cooked.

Meanwhile combine the dressing ingredients. Toss in wilted cabbage.

Per Serving: 36 Cal (28% from Fat, 15% from Protein, 57% from Carb); 2 g Protein; 1 g Tot Fat; 0 g Sat Fat; 6 g Carb; 2 g Fiber; NetCarb4; 46 mg Calcium; 1 mg Iron; 244 mg Sodium; 0 mg Cholesterol; Weight Watchers 1/2 point

Adapted from Bon Appetit September 2003

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.