Cabbage tops the charts as one of the world’s healthiest vegetables, boasting more vitamin C than oranges, plus lots of calcium and vitamin E. Unfortunately, it sometimes gets a bad rap for its sulfuric odor and its propensity to cause intestinal gas. Utilize a secret to success with cabbage: Cook it lightly until just tender and sweet to avoid these negative attributes.
1 teaspoon canola oil
10 ounces boneless, skinless chicken breast, thinly sliced
3 cups green cabbage, thinly sliced
1 tablespoon cornstarch
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ cup water
Freshly ground black pepper
1 In a large skillet over medium-high heat, heat the oil. Add the chicken and cook, stirring often, until browned and cooked through.
2 Add the cabbage to the pan, and cook for another 2 to 3 minutes, until the cabbage is tender but still crisp and green.
3 In a small bowl, mix the cornstarch, ginger, garlic, and water. Add the mixture to the pan, and continue cooking until the sauce has slightly thickened, about 1 minute. Season with pepper.
Substitution tip: Collards, turnip greens, or mustard greens can be used in this stir-fry in place of cabbage. Because the cooking time is short, remove any tough stems to ensure even cooking.
Per Serving Calories: 96; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 38mg; Carbohydrates: 5g; Fiber: 1g; Protein: 15g; Phosphorus: 15mg; Potassium: 140mg; Sodium: 156mg