Convenient shredded coleslaw cabbage is put to good use in this simple sauté. Try to use a blend with a little red cabbage and carrot for added color. This makes a good side dish for potato dishes and veggie burgers. Use leftovers on sandwiches with soy “bacon” and deli slices.
Recipe information
Yield
6 servings
Ingredients
1 1/2 tablespoons light olive oil
1 large onion, quartered and thinly sliced
1/4 cup dry white wine
One 16-ounce package shredded coleslaw cabbage
Salt and freshly ground pepper to taste
Preparation
Step 1
Heat the oil in a stir-fry pan or soup pot. Add the onion and sauté over medium-low heat until it is translucent. Stir in the wine and cabbage. Cover and cook until the cabbage is limp, about 10 minutes.
Step 2
Raise the heat to medium, uncover and cook, stirring often, until the cabbage is lightly and evenly golden, about 5 minutes longer. Season with salt and pepper, and serve.
nutrition information
Step 3
Calories: 63
Step 4
Total Fat: 2g
Step 5
Protein: 1g
Step 6
Carbohydrate: 6g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 14mg
