1 lg Cabbage; coarsely shredded
2 tb Butter or margarine;
1/2 ts Nutmeg
Salt to taste Fresh ground pepper; Cook cabbage in a small amount of boiling water, until tender; drain. Press out excess moisture or pat dry. Melt butter or MARGARINE in skillet. Add nutmeg; stir to blend. Add cabbage; toss to coat. Add salt and pepper. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 32
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her Meal-Master