1 lg Cabbage; coarsely shredded
2 tb Butter or margarine;
1/2 ts Nutmeg
Salt to taste
Fresh ground pepper;
Cook cabbage in a small amount of boiling water, until
tender; drain. Press out excess moisture or pat dry.
Melt butter or MARGARINE in skillet. Add nutmeg; stir
to blend. Add cabbage; toss to coat. Add salt and
pepper. Food Exchange per serving: 1/2 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE CAL: 32
Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O'Brion and
her Meal-Master
