Pickled Pepper & Cabbage Salad

If coleslaw is the first thing that comes to mind when you have cabbage on hand, try this wilted cabbage salad instead. A low-fat celery seed dressing cooks with shredded cabbage, bell peppers, and onions to give them a fresh, tart-sweet flavor.

1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons sugar
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
4 cups shredded cabbage
3 large red bell peppers, cut into thin strips
1 medium onion, halved and thinly sliced

1 In a small saucepan, combine the vinegar, water, sugar, celery seed, salt, and black pepper. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer 5 minutes. Remove from the heat.
2 In a very large nonstick saucepan, heat the oil over medium-high heat. Add the cabbage, bell peppers, and onion, and toss gently to mix. Sauté, tossing the vegetables often, until they begin to soften and cook down, 6 to 7 minutes.
3 Stir in the vinegar mixture and bring to a boil. Cover, reduce the heat to medium-low, and cook, tossing occasionally, until the vegetables are very tender, 6 to 8 minutes.
4 Serve warm, at room temperature, or chilled. Makes 4 servings

Makes Makes 4 servings

Per serving: 120 calories, 2.8g total fat (0.4g saturated), 0mg cholesterol, 4.6g dietary fiber, 24g carbohydrate, 2g protein, 162mg sodium.