Ingredients
- 0.25 cup Tomato Puree
- 15 g Cheese, cheddar
- 200 g Cabbage, red, raw
- 57 g Sweet, Capsicum, Orange, Raw 100g
Instructions
- Thinly slice the 200g of red cabbage.
- Cut the 57g of orange bell pepper into thin strips.
- Grate the 15g of cheddar cheese and set aside.
- In a skillet over medium heat, cook the cabbage and bell pepper with the 0.25 cup of tomato puree until the vegetables are tender, about 10 minutes.
- Serve hot, garnishing with the grated cheddar cheese on top.
Nutrition Information
- Calories: 54
- Carbohydratecontent: 8
- Fibercontent: 2
- Sugarcontent: 4
- Sodiumcontent: 56
- Proteincontent: 3
- Fatcontent: 2
- Saturatedfatcontent: 1
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0