Ingredients
- Servings: 4
- 3 cups cabbage, shredded
- 1/2 cup leek, sliced
- 1 cup zucchini, sliced
- 2 teaspoons sesame oil
- 2 teaspoons olive oil
- 1 teaspoon vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon caraway seed
- 1/2 teaspoon garlic powder
Recipe
- 1 put sesame and vinegar in skillet. when hot, add cabbage, zucchini and leeks.
- 2 stir well to coat.
- 3 add mustard, caraway and garlic.
- 4 cook until vegetables are wilted.
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