Recipe By : Hanneman (Riverside) / Mc Recipe List (Dec 1996)
Serving Size : 2 Preparation Time :0:15
Categories : Restaurant Vegetable
Side Dish Xport
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound brussels sprouts
1/4 pound cabbage -- shredded
1 1/3 tablespoons reduced-calorie margarine -- unsalted
1 tablespoon hot water
1 teaspoon lime juice -- (1 to 2)
salt and pepper -- to taste
Clean and trim the sprouts and the cabbage wedge. Cut each sprout in half
lengthwise, then slice thinly across width. Shred the cabbage to short
lengths.
[67 cals (fat 4 g / 48.2% CFF)]
Melt butter in a large skillet or flat-bottomed wok over medium-high heat.
Saute cabbages for 3 to 4 minutes. Add hot water and cook until that
down. Stir in the lime juice, season with salt and pepper, and serve hot.
This side dish balances well with sweet, cheese sauces as well as with
turkey burgers, etc.
Location: Brussels Sprouts, Shredded (Orig) in Mesa Mexicana (mcf).
Hanneman collection: Sue Feniger and Mary Sue Milliken (1989) City Cuisine.
Review: This sweet, crunchy vegetable is a pleasant surprise.
