Yield: 4 servings
5 tablespoons butter
1 medium red pepper, diced
1 medium cabbage, shredded
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon caraway seeds
3/4 cup cream
(Recipe Continues Below)
Melt butter in a wok or deep skillet. Saut red pepper for 2 minutes.
Add cabbage and cook 4 minutes longer, stirring frequently.
Add seasoning and cream; heat for 1 minute.
(Recipe Continues Below)
Per Serving: 217 Cal (92% from Fat, 2% from Protein, 6% from Carb); 1 g Protein; 23 g Tot Fat; 3 g Carb; 1 g Fiber; 25 mg Calcium; 0 mg Iron; 745 mg Sodium; 70 mg Cholesterol
