Skillet Cabbage

Jul 30 2014

This is a new spin on traditional coleslaw. Serve as a side to your favorite entree.
Recipe courtesy of OSU Extension Service,

 Serves 7

Dietitian's Tip: 

If you don’t have tomatoes, try adding ¾ cup cooked sliced carrots instead. Add a grilled chicken breast, ½ cup brown rice, ½ cup sliced fruit, and a glass of low-fat milk to have a complete DASH meal.


2 teaspoons vegetable oil
1 cup celery, washed and sliced
1 cup chopped onion
3 cups shredded or chopped cabbage
½ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
1 medium tomato, chopped


Heat oil in a large frying pan over medium-high heat (350 degrees in an electric skillet).

Add celery and onion. Cook 4-7 minutes until soft. Add cabbage, green pepper, salt and pepper. Cook for 5-10 minutes, stirring often so the cabbage sweats.

Add tomato and serve immediately. Refrigerate leftovers within 2 hours. 

Nutrition Information: 

Per serving: 37 calories, 2 g total fat, 0 g saturated fat, 6 g carbohydrates, 1 g protein, 2 g fiber, 186 mg sodium, 196 mg potassium, 11 mg magnesium, 27 mg calcium