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      1. About Kidney Disease
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      1. Home
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      4. Cabbage-Onion-Sweet Pepper Medley

      Cabbage-Onion-Sweet Pepper Medley

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Vegetarian Dairy-Free Egg-Free Gluten-Free Nut-Free No Shellfish American Salad

      Cabbage-Onion-Sweet Pepper Medley

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Vegetarian Dairy-Free Egg-Free Gluten-Free Nut-Free No Shellfish American Salad
      4 (1 Serving = ¼ Recipe)
      Prep time: 10 minutes
      Total time: 10 minutes

      Description

      Get your veggies in this tasty rainbow medley of red, green and yellow peppers, onions and cabbage. Perfect as a side dish or vegetarian meal.

      Directions

      1. Cut bell peppers into 2-inch-long thin strips.
      2. In large nonstick skillet, combine bell peppers, onion and cabbage, tossing gently.
      3. Combine vinegar and remaining ingredients in a jar, cover tightly and shake vigorously.
      4. Add to vegetable mixture, stirring gently.
      5. Saute over medium heat until the cabbage is tender and stir occasionally.

      Contributed by: Ivy Boudreaux, Registered Dietitian, Fresenius Medical Care Loop, Chicago, Illinois. Originally published in Renal Culinary Gourmet Cookbook.

      Nutrition Per Serving

      • Calories70 cal
      • Total Fat4 g
      • Saturated Fat0 g
      • Trans Fat0 g
      • Cholesterol0 mg
      • Sodium52 mg
      • Carbohydrates8 g
      • Protein1 g
      • Phosphorus29 mg
      • Potassium208 mg
      • Dietary Fiber2 g
      • Calcium26 mg
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      Ingredients

      • ½ cup fresh red bell pepper
      • ½ cup fresh green bell pepper
      • ½ cup fresh yellow bell pepper
      • ½ cup fresh onions, chopped
      • 2 cups fresh cabbage, shredded
      • 3 tablespoons white vinegar
      • 1 tablespoon canola oil
      • 1 ½ teaspoons brown sugar
      • 1 ½ teaspoons Dijon mustard
      • 1 ½ teaspoons pepper

      Ingredients

      • ½ cup fresh red bell pepper
      • ½ cup fresh green bell pepper
      • ½ cup fresh yellow bell pepper
      • ½ cup fresh onions, chopped
      • 2 cups fresh cabbage, shredded
      • 3 tablespoons white vinegar
      • 1 tablespoon canola oil
      • 1 ½ teaspoons brown sugar
      • 1 ½ teaspoons Dijon mustard
      • 1 ½ teaspoons pepper
      • ½ cup fresh red bell pepper
      • ½ cup fresh green bell pepper
      • ½ cup fresh yellow bell pepper
      • ½ cup fresh onions, chopped
      • 2 cups fresh cabbage, shredded
      • 3 tablespoons white vinegar
      • 1 tablespoon canola oil
      • 1 ½ teaspoons brown sugar
      • 1 ½ teaspoons Dijon mustard
      • 1 ½ teaspoons pepper

      Description

      Get your veggies in this tasty rainbow medley of red, green and yellow peppers, onions and cabbage. Perfect as a side dish or vegetarian meal.

      Directions

      1. Cut bell peppers into 2-inch-long thin strips.
      2. In large nonstick skillet, combine bell peppers, onion and cabbage, tossing gently.
      3. Combine vinegar and remaining ingredients in a jar, cover tightly and shake vigorously.
      4. Add to vegetable mixture, stirring gently.
      5. Saute over medium heat until the cabbage is tender and stir occasionally.

      Contributed by: Ivy Boudreaux, Registered Dietitian, Fresenius Medical Care Loop, Chicago, Illinois. Originally published in Renal Culinary Gourmet Cookbook.

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