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Sautéed Greens and Cabbage
Source: dLife

Healthy veggies cooked in rice vinegar with a dash of hot pepper sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 37.6
Total Carbs 6.8 g
Dietary Fiber 2.2 g
Sugars 3.4 g
Total Fat 1.0 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 179.5 mg
Protein 1.3 g
Sodium 134.3 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 quart  cold water
12 oz  Greens, collard, chopped, fresh
0.3333 each  medium head red cabbage
1 each  olive oil cooking spray
1 tsp  olive oil
1 each  medium onions
1 each  medium garlic cloves
2 tsp  rice vinegar
0 1/4 tsp  salt
1 pinch  hot pepper sauce
  1. In large saucepan bring water to a boil and stir in greens.
  2. Return to boil, cook 3-4 minutes or until tender-crisp.
  3. With slotted spoon, transfer greens to colander, leaving water in pan. Drain well.
  4. Return water to boil, stir in cabbage and cook 1 minute. Add to colander (with greens) to drain. Set aside.
  5. Heat large skillet over medium-low, remove from heat and coat bottom with olive oil spray.
  6. Add oil to skillet and swirl to coat bottom. Return skillet to heat, cook onion and garlic 2-3 minutes.
  7. Add greens and cabbage, cook 2-3 minutes, stirring occasionally.
  8. Add vinegar, season with salt and hot sauce to taste.

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