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Shredded Cabbage

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Yield: 1 servings

1 lg Cabbage; coarsely shredded Salt to taste
2 tb Butter or margarine; Fresh ground pepper;
1/2 ts Nutmeg

Cook cabbage in a small amount of boiling water, until tender; drain.
Press out excess moisture or pat dry. Melt butter or MARGARINE in
skillet. Add nutmeg; stir to blend. Add cabbage; toss to coat. Add
salt and pepper. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE +
1/2 FAT EXCHANGE CAL: 32

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master

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Shredded Cabbage<br /> Yield: 1 servings<br /> <br /> 1 lg Cabbage; coarsely shredded Salt to taste<br /> 2 tb Butter or margarine; Fresh ground pepper;<br /> 1/2 ts Nutmeg <br /> <br /> Cook cabbage in a small amount of boiling water, until tender; drain.<br /> Press out excess moisture or pat dry. Melt butter or MARGARINE in<br /> skillet. Add nutmeg; stir to blend. Add cabbage; toss to coat. Add<br /> salt and pepper. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE +<br /> 1/2 FAT EXCHANGE CAL: 32<br /> <br /> Source: The Complete Diabetic Cookbook by Mary Jane Finsand<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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