Sautéed Cabbage With Dill

7 ingredients
2 steps

Ingredients

  • 2 teaspoons butter
  • 4 cups cabbage-and-carrot coleslaw mix (about 8 ounces)
  • 1 cup thinly sliced leek (about 1 large)
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons fresh lemon juice (about 1/2 lemon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. 1
    Melt butter in a large nonstick skillet over medium heat. Stir in coleslaw and leek. Cover and cook 4 minutes or until cabbage wilts, stirring twice.
  2. 2
    Remove from heat. Add dill and remaining ingredients. Serve warm or at room temperature.

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