Sautéed Cabbage

Yield: 6 servings; 1 point per serving

1 small head cabbage, including outer leaves

2 Tbs. butter

1 1/2 tsp. kosher salt

1/2 teaspoon black pepper

Fleur de sel to taste

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as thought you were making coleslaw. Discard core

Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat. Add the cabbage, kosher salt, and pepper and sauté for 10-15 min, stirring occasionally, until the cabbage is tender and begins to brown. Finish with another sprinkling of kosher salt or fleur de sol. Serve hot.

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Cabbage & Potato Casserole

Yield: 9 servings; 3 points per serving

3 cup potato(es)

8 cup cabbage, all varieties

1 Tbsp butter

2 tsp dried sage

2 clove garlic clove(s)

2 tsp table salt

2 tsp black pepper

1 serving butter-flavor cooking spray

1/3 cup all-purpose flour

1 1/3 cup 1% low-fat milk

1/2 cup part-skim mozzarella cheese

1 oz Parmesan cheese

2 large egg(s)

1 large egg white(s)

Preheat oven to 350. Place potato in a large Dutch oven, and cover with water. Bring to a boil and cook 6 minutes or until tender. Remove potato with a slotted spoon, reserving cooking liquid in pan. Place potato in a large bowl and set aside. Add cabbage to cooking liquid in pan and cook 5 minutes. Drain well. Add cabbage to potato.

Melt butter in a small skillet over medium heat. Add sage and

garlic and saute about 1 or 2 minutes. Add mixture to Potato mixture and add salt & pepper, tossing gently. Spoon mixture into a 2 1/1 quart casserole dish, coated with cooking spray.

Place flour in a small bowl. Gradually add milk, stirring with

whisk until well blended. Stir in cheeses, eggs, and egg white. Pour milk mixture over potato mixture (do not stir). Bake at 350 for 50 minutes or until lightly browned.

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Sauteed Red Cabbage and Apples

Yield: 4 servings; 1 point per serving

1 tsp olive oil

1 medium onion(s), sliced

1/2 head red cabbage, sliced (about 5 cups)

1 Tbsp honey

1/2 tsp caraway seeds

1 small apple(s), peeled, cored and diced

2 Tbsp apple cider vinegar

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

In a large nonstick skillet or Dutch oven, heat the oil. Sauté the onion until softened, about 5 minutes. Stir in the cabbage, honey, caraway seeds and 1/2 cup water. Simmer, covered, until the cabbage is barely tender, about 8 minutes. A

dd the apple, vinegar, salt and pepper. Cook, covered, until the cabbage is very tender, about 6 minutes longer.

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Hungarian Cabbage

Yield: 6 servings; 1 point per serving

4 cup green cabbage

1 cup onion(s)

2 Tbsp reduced-calorie margarine

1 Tbsp table salt

1/2 tsp black pepper

2 tsp sugar

Shred cabbage and add salt. Soak in a bowl for 30 minutes and press out as much water as possible. Finely chop onion. Melt butter in lg skillet, add onion and cabbage and other ingredients. Cook at medium heat until browned, about 20 minutes.

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Smoky Bacon Cabbage

Yield: 4 servings; 3 points per serving

Cut 1 small head of cabbage in quarters; spread cut sides with butter, sprinkle with parmesan cheese, garlic salt & pepper, wrap each with 1 strip turkey bacon. Wrap each in foil & bake at 350 for 1 hour, or until done (or put on grill).

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Oven Fried Cabbage

Yield: 6 servings; 1.5 points per serving

Medium head of green cabbage cut into eights

1 med.onion cut into eights

1 teas. minced garlic

red pepper seeds

salt

black pepper

1 tsp chicken boulion granules

paprika

olive oil

1/4 cup water

1/8 cup diced pepperoni(optional)

Spray bottom of a 9x12 baking pan. In pan place cabbage and rest of ingredients. Toss to mix.

Cover with foil. Bake at 375 for 20 minutes. Remove foil, toss and bake uncovered for 5 minutes longer.

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