| Ingredients | |||
| 2 | cup | cabbage, chinese or green, shredded | |
| 2 | teaspoon | oil | |
| 3 | cup | water | |
| 1 | each | vegetable bouillon cube | |
| Directions: | |||
| Saute cabbage in oil for 2 minutes over medium-high heat. Add water and bouillon cube. Continue cooking over medium heat for 8 minutes. Serve hot. Per serving: 54 cal; 1 g prot; 2 g carb; 5 g fat (80% of total calories); 75 mg calcium; 1 mg iron; 386 mg sod; 3 g fiber Note: Sauteeing in vegetable stock or white grape juice will significantly reduce fat. |
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