Cost/Serving: $0.69
Yield: [6 servings] / Serving Size = 1 cup
Ingredients:
Directions:
Yield: [6 servings] / Serving Size = 1 cup
Ingredients:
1 tablespoon vegetable oil
1 small onion, chopped
2 green peppers, chopped
1 medium head of cabbage, chopped
½ teaspoon garlic powder
3 tablespoons soy sauce
Directions:
1. Wash all vegetables.
2. Collect, chop, and measure all ingredients before starting to prepare the recipe.
3. Heat oil in a skillet.
4. Add onion, green pepper, cabbage, and garlic powder to skillet, and cook over medium heat until vegetables are tender.
5. Add soy sauce, and stir to combine.
6. Serve hot.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be creative!
- Turn into a main dish by serving with brown rice or barley.
- Try adding other vegetables or cooked meat you have on hand.
- Use red pepper instead of green pepper.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.