Recipe courtesy of Harvard University Dining Services
Cabbage is often overlooked in the produce section, but it is a great alternative to more common leafy greens. Sesame seeds and oil give the cabbage a rich, nutty flavor.
- 1 quarter head of green cabbage, shredded
- 2 leeks, sliced, white parts only, well cleaned
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- Salt and pepper to taste
Warm olive oil in a deep sauté pan. Once warm, add leeks and sprinkle with salt. Saute until tender.
Add the cabbage, stirring well to combine. Sprinkle with 2 tablespoons of water; cover and cook on medium to low heat until the cabbage is tender. Season with salt and pepper.
Drizzle with sesame oil, tossing gently to coat. Remove from heat to a warm serving platter and sprinkle with sesame seeds.
Nutritional information per serving (1/4 of recipe):
Calories: 120 ⁄ Protein: 2 g ⁄ Carbohydrate: 11 g ⁄ Fiber: 3 g ⁄ Sodium: 20 mg* ⁄ Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 2.5 g ⁄ Monounsaturated fat: 4.5 g ⁄ Trans fat: 0 g ⁄ Cholesterol: 0 mg
*with no salt; with a dash of salt in the entire recipe, 60 mg; with ¼ teaspoon salt in the entire recipe, 170 mg
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