Chou a L'Huile de Noix - Cabbage in Walnut Oil - 3g Carbs, 1g Fiber
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 head green cabbage -- preferably savoy, coarsely chopped
4 shallots -- (to 5), chopped
3 tablespoons walnut oil
1 garlic clove -- minced
salt and freshly ground pepper to taste
Blanch the cabbage until bright green and crisp-tender, then drain and rinse well in cold water. Set aside.
In a large, heavy saute pan or skillet over medium heat, saute the shallots in 2 tablespoons of the walnut oil. Add the drained cabbage and saute for 8 - 10 minutes. Cover and simmer for 5 to 10 minutes, then add the garlic and season with salt and pepper. Drizzle with the remaining 1 tablespoon walnut oil.
Serve hot.
Makes 4 servings.
This Savoyard dish is at its best with a green cabbage with a good leafy flavor. The combination of walnut oil and cabbage is a particularly happy one; for a simple, satisfying bed of vegetables to serve on any delicate pasta, such as cheese-filled ravioli, omit the blanching step and saute the cabbage and shallots in the walnut oil as above, then cover and cook until crisp-tender.
Cuisine: "French"
Source: "The Vegetarian Bistro by Marlena Spieler"
S(Formatted by Chupa Babi): "July 2009"
Copyright: "1997"
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Per Serving (excluding unknown items): 104 Calories; 10g Fat (86.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium
Exchanges: 1/2 Vegetable; 2 Fat
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