Red Bell Peppers and Savoy Cabbage
with Lemon Thyme
|Saturated Fat Acids||0.2 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse cabbage, drain and cut into narrow strips.
Peel onion, halve and cut into narrow strips.
Rinse pepper, halve, remove ribs and seeds and cut into strips.
Bring onion and broth to a boil in a small pot. Cover and cook for 5-6 minutes.
Meanwhile, rinse lemon thyme, shake dry and strip leaves from 2 stems.
Add cabbage and peppers to pot and continue cooking, covered, over low heat for 8-10 minutes more.
Season vegetables with salt and pepper, arrange on a plate and garnish with remaining lemon thyme.