Asian-Accented Cabbage

When I think of corned beef and St. Patrick’s Day, cabbage comes to mind. Instead of the usual boiled cabbage, try Lemon Cabbage and Barley.

Lemon grass imparts a subtle lemon flavor and wonderfully delicate aroma. Commonly used in Asian cooking, lemon grass can be found in Chinese, Thai and Vietnamese markets. High-fiber barley adds substance to this healthful low-fat side dish.

Lemon Cabbage and Barley

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 45 minutes

1 (49 1/2-ounce) can fat-free chicken broth

1/2 cup pearl barley

1 leek, halved and sliced

3 cloves garlic, minced

Nonstick cooking spray

1 pound savoy cabbage, cut into 2-inch cubes

2 stalks lemon grass

1 cup water

1 teaspoon salt

* Bring broth to boil in saucepan. Add barley, reduce heat and simmer until barley is tender, about 1 hour. Drain in colander.

* Saute leek and garlic in hot wok sprayed with nonstick cooking spray until tender, 2 to 3 minutes. Add cabbage and saute, stirring, until cabbage is wilted, 4 to 5 minutes.

* Crush lemon grass with mallet and cut each stalk crosswise into 4 pieces. Add to wok. Stir in water and salt and bring to simmer. Cover and simmer, stirring occasionally, 30 minutes. Stir in cooked barley. Season with salt to taste.

6 servings. Each serving: Each serving contains about: 84 calories; 508 mg sodium; 0 cholesterol; 1 gram fat; 18 grams carbohydrates; 3 grams protein; 1.24 grams fiber..