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Sautéed Cabbage and Onion

Sautéed Cabbage and Onion – Forkwise recipe card (illustration, no photo yet)
LunchAmerican⏱ 45 minServes 4EasyGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 tsp vegetable oil
  • 1 onion (sliced)
  • 4½ cups cabbage (sliced)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp caraway seeds

Method

  1. Heat oil in a large sauté pan.
  2. Sauté onion over medium heat, until light brown, about 5 to 6 minutes.
  3. Add sliced cabbage, salt, black pepper, and caraway seeds.
  4. Stir and cook for 30 minutes.
  5. Serve immediately.

Learn more about: Onions Cabbage

Nutrition per serving

Serving size: 1/4 of recipe

  • Total Calories: 43
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 161 mg
  • Carbohydrates: 7 g
  • Dietary Fiber: 3 g
  • Total Sugars: 4 g
  • Protein: 1 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · "Cabbage Comfort" National Cancer Institute (NCI) 5 A Day for Better Health Program · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.