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

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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