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Ingredientes
- 2 Tbsp. butter or possibly margarine
- 2 c. cabbage coarsely minced
- 2 c. water
- 1 tsp salt
- 2 Tbsp. flour
- 1 c. canned tomatoes *see Note 1 liquid removed
- 1 Tbsp. dry parsley
- 1/2 tsp dry basil -- leaves
- 1/4 tsp celery salt
- 1/8 tsp garlic salt
- 3 c. 1% low-fat lowfat milk *see Note 2
Direcciones
- Heat butter in large saucepan. Add in cabbage and cook gently 3 min, stirring. Add in 2 c. water and salt, bring to a boil, turn down hat and simmer 5 min. Bring back to a boil. Shake flour and 1/4 c. water together till blended in a small jar with a tight lid. Stir into boiling liquid gradually. Add in tomatoes and seasonings. Bring to boil, turn down heat and simmer gently 5 min, stirring often.
- Stir in lowfat milk. Heat to scalding. Don't BOIL. Serve immediately.
- Serves 6
- * Note 1: Recipe called for 2 medium tomatoes, peeled, seeded and coarsely minced.
- * Note 2: Recipe called for 3 c. lowfat milk, we use 1% to cut down fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 108 | |
| Calories from Fat 45 | 42% |
| Total Fat 5.13g | 6% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 537mg | 22% |
| Potassium 316mg | 9% |
| Total Carbs 11.27g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 8.16g | 5% |
| Protein 5.09g | 8% |
