Skillet au Gratin Cabbage

Skillet au Gratin Cabbage

French cooking offers many vegetable dishes served au gratin , meaning that they’re baked with cheese and tres delicieux (very delicious) Here m I’ve used a bit a flour (another cook’s trick) to thicken up the cheesy sauce surrounding he cabbage. 

Serves 4 (3/4 cup) 

1 cup grated carrots

½ cup chopped onion

4 cups shredded cabbage

1 (12- fluid –ounce) can evaporated fat – free milk

3 tablespoons all – purpose flour

1 tablespoon SPLENDA Granular

¾ cup shredded reduced – fat Cheddar cheese

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

1/8 teaspoon black pepper 

In a large skillet sprayed with butter – flavored cooking spray. Statue carrots and onion 5 minutes. Stir in cabbage. Continue sautéing for 5 minutes. Meanwhile, in a covered jar, combine evaporated milk, flour and SPLENDA shale well to blend. Add milk mixture. Cheddar cheese, parsley and b lack peeper to cabbage mixture. Mix well to combine. Lower heat and simmer for 5 minutes. Or until mixture thickens and cheese melts stirring often . 

Each serving equals

HE: 1 ¾ Vegetable * 1 Protein * ¾ Fat – Free Milk *

¼ Bead * 2 Optional Calories

200 Calories * 4 gm Fat * 14 gm Protein *

27 gm Carbohydrate * 326 mg Sodium *

436 mg Calcium * 3 gm Fiber *

DIABETIC EXCHANGES: 2 Vegetable * 1 Meat * 1 Fat – free milk