Tender wedges of Savoy cabbage act like a sponge for the earthy sage butter.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2009
Ingredients
Method
Cut cabbage into 8 or 10 wedges, leaving core intact; reassemble into original shape. In saucepan that holds cabbage snugly, bring 2 inches (5 cm) water to boil. Add cabbage; cover and steam until tender, 10 to 12 minutes. Arrange on platter.Meanwhile, in small skillet, melt butter over medium heat until no longer foaming; cook sage, stirring, until crispy, about 3 minutes. Stir in pepper and salt; pour over cabbage.
Nutritional facts Per each of 10 servings: about
- Sodium 95 mg
- Protein 3 g
- Calories 92.0
- Total fat 6 g
- Potassium 290 mg
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
%RDI
- Iron 4.0
- Folate 32.0
- Calcium 5.0
- Vitamin A 19.0
- Vitamin C 43.0
