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| RECIPE FOR CABBAGE RED AND GREEN |
Title: Cabbage Red And Green
Category: American Microwave -vegetarian
Serves: 4
Ingredients:
| 1.00 | | Pound (1 small head) cabbage |
Instructions:
When shopping, look for firm heads that are heavy in relation to size.
1 POUND (1 SMALL HEAD) YIELDS 4 SERVINGS; 25 CALORIES PER SERVING.
To Prepare: Remove outside leaves.
Wash cabbage; cut into 4 wedges.
Trim core to within 1/4 inch of leaves, or shred cabbage and discard core.
To Boil: Wedges: Heat 1 inch water (salted, if desired) to boiling.
Add cabbage (and 2 tablespoons vinegar or lemon juice for red cabbage).
Cover and heat to boiling; reduce heat.
Boil 10 to 17 minutes, turning wedges once, until crisp-tender; drain.
Shredded: Heat 1/2 inch water (salted, if desired) to boiling.
Add cabbage (and 2 tablespoons vinegar or lemon juice for red cabbage).
Cover and heat to boiling; reduce heat.
Boil 5 to 8 minutes or until crisp-tender; drain.
To Steam: Wedges: Place steamer basket in 1/2 inch water (water should not touch bottom of basket).
Place cabbage in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 18 to 24 minutes or until crisp-tender.
Shredded: Place steamer basket in 1/2 inch water (water should not touch bottom of basket).
Place cabbage in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 5 to 7 minutes or until crisp-tender.
To Microwave: Wedges: Place cabbage wedges, core ends at outside edge, and 1/2 cup water in 2-quart microwavable casserole.
Cover tightly and microwave on high 10 to 14 minutes, rotating casserole after 5 minutes, until crisp-tender.
Let stand covered 5 minutes; drain.
Shredded: Place shredded cabbage and 1/4 cup water in 2-quart microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes, stirring after 4 minutes, until crisp-tender.
Let stand covered 5 minutes; drain.
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