** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Wash and cut in wedges. Remove core and cut wedges crosswise into 1" slices.
3. Heat 1" salted water in large skillet. add cabbage.
4. Cover and heat to boiling. Cook for 10 minutes until crisp-tender.
5. Drain well. Stir in butter and lemon juice. Season with salt and pepper.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Cabbage, Fructose Malabsorption allergies.