Creamed Cabbage, Carrot And Cauliflower Recipe - Cooking Index
Creamed Cabbage, Carrot And Cauliflower Recipe - Cooking Index
| 1 tablespoon | 15ml | Butter |
| 3 cups | 438g / 15oz | Coarsely-chopped cabbage - (packed) |
| 2 cups | 292g / 10oz | Cauliflower florets - cut in quarters |
| 1 | Carrot - diced | |
| 2/3 cup | 157ml | Heavy cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Freshly-grated nutmeg |
In a large skillet, melt butter over medium heat. Saute cabbage, cauliflower and carrot until cabbage is wilted, about 3 minutes.
Add cream and bring to a boil. Reduce heat, and simmer, stirring occasionally, until vegetables are crisp-tender and sauce is thickened, about 10 minutes. Season with salt, pepper, and nutmeg.
This recipe yields 6 servings.
Carbohydrates: 5.5 grams
Net Carbs: 3 grams
Fiber: 2.5 grams
Protein: 2 grams
Fat: 12.5 grams
Calories: 136
Description:
"This healthy mix of vegetables is delicious and easy to assemble."
Source:
Atkins Cookbook at http://atkinscenter.com
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