1 small head
Spray olive oil cooking spray lightly in very large nonstick skillet.
Take out stem and outer leaves of cabbage head. Cut cabbage in half and rinse. Do not shake out water. You need the water in the cooking process. Cut cabbage in 2 inch chunks. Slice jalapeno in slivers.
Heat pan over medium high heat. Add cabbage and jalapeno pepper and reduce heat to medium. Add salt and pepper. Alternately cover and cook; open and stir until cabbage is crispy tender. Do not overcook.
Note: Go lightly with the jalapeno peppers. Cabbage is very mild and the pepper flavor becomes intensified.
Per Serving: 39 Calories
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010