Iron-rich: spinach and cabbage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Whole cumin seeds |
| 4 | Garlic cloves, minced | |
| 1 | teaspoon | Ground coriander |
| ¼ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Granulated sugar |
| ½ | teaspoon | Salt |
| pinch | Hot pepper flakes | |
| 6 | cups | Cabbage, sliced |
| 3 | cups | Spinach, shredded |
Directions
In heavy saucepan, heat oil over medium heat; cook cumin until sizzling.
Add garlic and coriander; cook, stirring, for 30 seconds. Add water, lemon juice, sugar, salt and hot pepper flakes.
Stir in cabbage. Bring to simmer; cover and simmer for 15-20 minutes or until cabbage is tender. Stir in spinach; cook for 2 minutes. Per Serving: about 75 calories, 3 g protein, 4 g fat, 9 g carbohydrate Good source iron.
Source: Canadian Living magazine [Nov 95] Presented in an article by Anne Lindsay. "Health & Well-fare: Delicious Doses of Vitamin C" [-=PAM=-] PA_Meadows@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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