Napa Cabbage With Peas And Prosciutto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | April 1995 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | c | Frozen peas, about 6 |
| ounces | ||
| thawed | ||
| 1 | Napa cabbage, trimmed and | |
| sliced | ||
| thin crosswise | ||
| about 4 cups | ||
| 1 | oz | Prosciutto, chopped fine |
| about | ||
| 1/4 cup | ||
| 1 | t | Freshly grated lemon zest |
| 1/2 | t | Fresh lemon juice, or to |
| taste | ||
| 2 | T | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
In a large heavy skillet, heat oil over moderate heat until hot but not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste. Serves 2. Gourmet April 1995 Converted by MC_Buster. Per serving: 405 Calories (kcal); 30g Total Fat; (65% calories from fat); 15g Protein; 20g Carbohydrate; 20mg Cholesterol; 925mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1175
Calories From Fat: 718
Total Fat: 81.4g
Cholesterol: 178.3mg
Sodium: 3663.3mg
Potassium: 580.8mg
Carbohydrates: 26.1g
Fiber: 6.2g
Sugar: 8.5g
Protein: 84.2g