Tender skillet cabbage with onion and smoky spice, a simple low sodium side with familiar Southern flavor.
Meal type: Salad
Season: Winter
Cuisine type: Black African American
Ingredients
Yield:
Yield
4
- 1 tablespoon olive oil
- ½ medium onion, sliced thin
- 1 small head green cabbage, chopped
- ½ cup low sodium vegetable broth
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped parsley
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Directions
Nutritional Information Prep: 10 min, Cook: 15 min, Total: 25 min
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook for 3 minutes until softened.
- Add cabbage, smoked paprika, garlic powder, and black pepper.
- Pour in broth and stir well.
- Cover and cook for 10 minutes, stirring once or twice.
- Uncover and cook 2 to 3 minutes more until most of the liquid is gone.
- Stir in vinegar.
- Sprinkle with parsley before serving.
Additional Instructions
This recipe is based on the kidney-friendly swap of cabbage sauteed with low sodium broth instead of cabbage cooked with ham hocks. Herbs and spices replace salt-heavy flavoring.
Serving size: 1 Cup
- Calories: 97 kcal
- Carbohydrates: 15.3 g
- Dietary Fiber: 5.7 g
- Total Sugars: 8.0 g
- Protein: 3.5 g
- Fat: 3.8 g
- Saturated Fat: 0.5 g
- Sodium: 60 mg
- Potassium: 439 mg
- Calcium: 100 mg
- Phosphorus: 68 mg
