Our colleagues at the Food Bank of Central New York shared this great recipe from Just Say Yes to Fruits and Vegetables, a collaborative program of the New York State Department of Health and several New York food banks.
Use that leftover winter produce! Here are some good tips when picking, storing, preparing and eating cabbage.
Makes 4 servings
2 teaspoons vegetable oil
1 chopped onion
2 minced garlic cloves
2 chopped celery stalks
3 cups chopped cabbage
1 can (14.5 ounces) stewed tomatoes, with liquid
Salt and pepper to taste
Nutrition information per serving: 90 calories, 2.5g fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 15g carbohydrate, 5g dietary fiber, 2g protein, 70% vitamin C
Check out the Just Say Yes to Fruits and Veggies website jsyfruitsveggies.org for other tips, tricks and recipes!