Braised Cabbage, Radicchio And Leeks - 11g Carbs, 1.9g Fiber
1 tablespoon olive oil
2 tablespoons butter
2 leeks, white and pale green, thinly sliced
3 garlic cloves, minced
1/2 head savoy cabbage, thinly sliced
2 small radicchio heads, thinly sliced
1 cup vegetable broth
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper to taste
Heat the oil and butter in a large saucepan over medium-high heat. Add the leeks and cook, stirring until softened, about 2 minutes.
Add the garlic and cook another 1 minute.
Add the cabbage and radicchio, increase the heat to high and cook, stirring occasionally, until the cabbage is wilted and starting to brown, about 3 minutes.
Add the broth and cook until the vegetables are tender and the broth has evaporated, 4 minutes.
Stir in the vinegar and cook until the vinegar has evaporated, 1 minute. Season with salt and pepper to taste.
Makes 4 servings.
Calories 133, Fat 10 g, Carbs 11 g, Sodium 420 mg, Fiber 1.9 g.
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