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12Ingredients
35Minutes
130Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 cups cabbage (thinly sliced)
- 2 yellow squash (medium, sliced)
- 1 medium onion (sliced)
- 4 cups baby spinach
- 1/4 cup fresh basil (chopped)
- 2 cloves garlic (minced)
- 1 cup vegetable stock
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 2 tsp. lemon juice
- 1 Tbsp. fresh dill (chopped)
- 3 tsp. cornstarch (divided, optional)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium240mg10% |
| Potassium690mg20% |
| Protein3g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C100% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Kristina B 4 years ago
This is interesting! I used red cabbage, cut in half for 2 servings, and did have to add cornstarch. Added salt, pepper, crushed red throughout cooking. Only had to simmer for 5 minutes. Next time I would add lemon at the end so it’s more vibrant