City sprouts(revised)

 
                           City Sprouts (Revised)
 
 Recipe By     : Hanneman (Riverside) / Mc Recipe List (Dec 1996)
 Serving Size  : 2    Preparation Time :0:15
 Categories    : Restaurant                       Vegetable
                 Side Dish                        Xport
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  pound         brussels sprouts
      1/4  pound         cabbage -- shredded
    1 1/3  tablespoons   reduced-calorie margarine -- unsalted
    1      tablespoon    hot water
    1      teaspoon      lime juice -- (1 to 2)
                         salt and pepper -- to taste
 
 Clean and trim the sprouts and the cabbage wedge.  Cut each sprout in half
 lengthwise, then slice thinly across width. Shred the cabbage to short
 lengths. 
 [67 cals (fat 4 g / 48.2% CFF)]
 
 Melt butter in a large skillet or flat-bottomed wok over medium-high heat.
 Saute cabbages for  3 to 4 minutes.  Add hot water and cook until that
 down.  Stir in the lime juice, season with salt and pepper, and serve hot.
 
 This side dish balances well with sweet, cheese sauces as well as with
 turkey burgers, etc.
 Location:  Brussels Sprouts, Shredded (Orig) in Mesa Mexicana (mcf).
 Hanneman collection: Sue Feniger and Mary Sue Milliken (1989) City Cuisine.
 
 Review: This sweet, crunchy vegetable is a pleasant surprise.
 
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