2.7 g. carb/serving

Keywords: noodles cabbage
Date: Feb 06, 03:08 pm EST
From: andy_99

We had this last night under Slow Cooker Pepper Steak (see Post 34.1). Hubby kept asking if there was any more! It's from Fran McCullough's Low-Carb Cookbook. The slow low heat cooking brings out the sweetness in the cabbage - not strong and cabbagy (sp?) tasting at all. Think I'll try it next under Italian Meatballs w/sauce? Serves 2.

1/4 medium head of cabbage (I used Napa Cabbage - worked great)

2 Tbs. butter

Salt and pepper to taste

Cut out core of cabbage and slice remaining wedge in skinny slivers. Melt butter in wide skillet and when it's foaming add the cabbage (should have about 2 cups). Cook cabbage over medium heat, turning frequently, until it begins to wilt, about 10 minutes. Lower the heat a little and continue to cook until the cabbage starts to brown and caramelize a bit, another 10 minutes or so - but don't let it burn. Serve immediately.