EWWK: Cabbage and Corn Saute


1 tablespoon extra-virgin olive oil
1 medium sweet onion, chopped
1 large or 2 small cloves garlic, minced
5 cups cabbage thinly sliced (about ½ large head)
1 ½ cup frozen corn
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon dry thyme leaves (or ¾ teaspoon fresh leaves)
1 tablespoon chicken broth or water


Add oil to a large pan or Dutch oven and place over medium heat. Once oil is hot add onion and sauté for ~ 2 minutes and add the garlic, sauté for about one more minute and add the remaining ingredients. Sauté until the cabbage is crisp-tender ~ 5 minutes.

Yield: 8 servings (serving size: ¾ cup)
Nutrition Breakdown: Calories 60, Fat 2g (0g saturated, 1g monounsaturated), Cholesterol 0mg, Sodium 160mg, Carbohydrate 11g, Fiber 2g, Protein 2g, Potassium 184mg, Phosphorus 22mg.
Percent Daily Value: 2% Vitamin A, 45% Vitamin C, 4% Calcium 2% Iron
Diabetes Exchange Value: 1 Vegetable, ½ Starch