Today's Recipe From Dr. Weil: Green Cabbage and Mushrooms

Monday February 23, 2015 A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan. Green Cabbage and Mushrooms 6 ServingsIngredients: 1 small green cabbage, cored and diced, about 6 cups 1 cup vegetable stock 1 tablespoon quality extra-virgin olive oil 1 medium onion, diced 1/2 pound mushrooms (shiitake or oyster, if possible) 1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water 1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried 1/2 teaspoon paprika Salt and black pepper to taste Instructions: 1. In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Remove from heat and remove cover. 2. While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well. Stir the cornstarch mixture well and add it to skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat and season to taste with dill, paprika, salt, and pepper. Nutritional Information: Per serving: 74 calories 3 g total fat (0 g sat) 0 mg cholesterol 10 g carbohydrate 2 g protein 1 g fiber 150 mg sodium - Recipe reprinted with permission of DrWeil.com. Tomorrow's Recipe: Red Pepper Vinaigrette This salad dressing is nothing like your basic vinaigrette formula — but you'll soon want to use it nearly every day. The classic vinaigrette is made with 3 parts oil to 1 part vinegar. As you can see, this version has no oil in it at all, making it extremely low in calories. But don't worry — it's very high in flavor. Once you've tried this I'm sure it'll become your basic everyday staple for salad. And you can never eat too much salad!