Saya’S Accidental Low-Fat Warm (Or Cold) Cabbage Salad

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   Step 1: Shred Cabbage (medium shredding; no large chunks); set aside.

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   Step 2: Using a large stock-pot, sauteed chopped onions and minced garlic in Pam Spray until onions are somewhat transparent. (Use a much Pam Spray as needed to prevent sticking.).

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   Step 3: Pour the apple cider vinegar, vegetable broth, Splenda, poppy seeds and black pepper into the stock-pot w/ the already sauteed onions and garlic. Bring mixture to a simmer.

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   Step 4: Add cabbage. Over a medium heat, cook the cabbage (stirring frequently so that the cabbage rotates into the broth setting on the bottom of the pot). Once the cabbage is done (about 45 minutes to an hour), move on to step 5. NOTE: The broth will reduce to the point of almost disappearing - you want the cabbage to be moist - so, don't cook to completely dry.

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   Step 5: Once cabbage is done, add the Baco-Bits, lower temperature to simmer. Cook for another few minutes; then serve.

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   The end result is a low-fat and calorie, sweet and sour cabbage salad. The first time I made this, I served it warm, and my husband had third helpings! An added bonus was that we discovered that the refrigerated leftovers made a nice cold salad as well!

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   Enjoy! But don't forget to let me know what you think!

* Per serving · 4 servings · Values may vary.

No additional tips available.