Panned Cabbage
A quick, delicious, cruciferous delight. Try this recipe with green or purple cabbage, or a mixture of the two.
- Yield
- 4 servings
- Serving size
- 1/2 cup
- Rating
- 3.33 of 5 (33 ratings)
Food groups
- Vegetables: 1/4 cups
Ingredients
- 1 1/2 teaspoons butter (or margarine)
- 1 cup cabbage, finely shredded
- 1/8 teaspoon salt
- black pepper (to taste)
- 2 tablespoons water
- 1 tablespoon lemon juice
Directions
- Wash hands with soap and water.
- Melt butter or margarine in a heavy saucepan or skillet.
- Add cabbage and sprinkle with salt and pepper.
- Add water.
- Cover pan with a tight-fitting lid to hold in steam.
- Cook over low heat until cabbage is tender (6 to 8 minutes), stirring occasionally to prevent sticking.
- Add lemon juice and serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 19.74 |
| Total Fat | 1.55 g |
| Saturated Fat | 0.96 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 4.03 mg |
| Carbohydrates | 1.52 g |
| Dietary Fiber | 0.59 g |
| Total Sugars | 0.78 g |
| Added Sugars included | 0 g |
| Protein | 0.32 g |
| Calcium | 10 mg |
| Potassium | 43 mg |
| Sodium | 82.15 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 3 mg |
| Phosphorus | 7 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 14 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 8 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 17 mcg |
| Folate | 9 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 3 mg |
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Source
Recipe by: Creative Vegetable Cookery — North Dakota State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/panned-cabbage. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.