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    Dutchman's Corn and Cabbage

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 4 (3/4 cup)

    List of Ingredients

    • 2 cups shredded cabbage
    • 1/2 cup water
    • 2 cups fresh or frozen whole-kernel corn, thawed
    • 1/4 Land O Lakes no-fat sour cream
    • 2 tablespoons Hormel Bacon Bits
    • 2 teaspoons Splenda granular
    • 1/8 teaspoon black pepper


    1. In a large skillet sprayed with butter-flavored cooking spray, saute cabbage for 2 to 3 minutes. Add water and corn. Mix well to combine. Lower heat, cover, and simmer for 10 minutes. Stir in sour cream, bacon bits, Splenda, and black pepper. Continue simmering for 5 minutes, or until mixture is heated through, stirring occasionally.

    Final Comments

    HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

    Each serving equals:
    HE: 1 1/2 Vegetable, 1 Bread, 1/4 Slider, 9 Optional Calories
    108 Calories, 0gm Fat, 5gm Protein, 22gm Carbohydrate,
    155mg Sodium, 34mg Calcium, 3gm Fiber
    DIABETIC: 1 Starch, 1/2 Vegetable

    "Corn... On & Off the Cob Cookbooklet, page 32."




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