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.

　　

Ingredients

6 servings

　　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

　　

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

　　The Vegetarian 5-Ingredient Gourmet