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Dutchman's Corn and Cabbage




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4 (3/4 cup)





List of Ingredients



• 2 cups shredded cabbage
  
• 1/2 cup water
  
• 2 cups fresh or frozen whole-kernel corn, thawed
  
• 1/4 Land O Lakes no-fat sour cream
  
• 2 tablespoons Hormel Bacon Bits
  
• 2 teaspoons Splenda granular
  
• 1/8 teaspoon black pepper
  






Instructions



1. In a large skillet sprayed with butter-flavored cooking spray, saute cabbage for 2 to 3 minutes. Add water and corn. Mix well to combine. Lower heat, cover, and simmer for 10 minutes. Stir in sour cream, bacon bits, Splenda, and black pepper. Continue simmering for 5 minutes, or until mixture is heated through, stirring occasionally.
   






Final Comments


HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 1 1/2 Vegetable, 1 Bread, 1/4 Slider, 9 Optional Calories
****************************************
108 Calories, 0gm Fat, 5gm Protein, 22gm Carbohydrate,
155mg Sodium, 34mg Calcium, 3gm Fiber
****************************************
DIABETIC: 1 Starch, 1/2 Vegetable

"Corn... On & Off the Cob Cookbooklet, page 32."