Salads and Such: Sauteed Cabbage

Salads and Such: Sauteed Cabbage

2 tablespoons clarified butter (I don't bother to clarify the butter.)

2 cloves garlic, thinly sliced

1/2 teaspoon caraway seeds

1/4 to 1/2 large Savoy cabbage, cored and thinly sliced (I use regular cabbage.)

Coarse salt and freshly ground black pepper to taste

1. Heat the clarified butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 to 45 seconds. Add the caraway seeds and toast lightly, stirring constantly until aromatic, about 30 to 45 seconds.

2. Add the cabbage and reduce heat to medium-low. Season with salt and pepper. Cook until soft and golden, about 10-15 minutes. Adjust seasonings and serve immediately.

Makes 4 servings.

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oh-damage-

Skinny Baked Onion Rings

 Low Fat Baked Onion Rings

Adapted from Life as a Lofthouse
Gina's Weight Watcher Recipes

Servings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 pt
Calories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g

• 1 medium onion, sliced into 1/4 inch rings
• 2 1/4 cups low fat buttermilk
• 1/2 cup panko bread crumbs
• 1/4 cup Italian seasoned whole wheat bread crumbs
• 1/4 cup crushed corn flake crumbs
• salt to taste
• olive oil baking spray (I used my Misto )
Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.

Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.

Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown.
Serve immediately.