1. In a very large skillet heat 1 tablespoon olive oil and the butter over medium-high. Add bread, garlic powder, and crushed red pepper. Cook and stir 3 to 5 minutes until golden brown. Remove croutons from skillet with slotted spoon and cool in a single layer on paper towels.
2. Add cabbage to skillet, overlapping wedges if needed. Season with salt and black pepper. Add water; bring to boiling, Reduce heat and simmer, covered, 15 minutes or until tender.
3. Place cabbage on platter; drizzle with remaining olive oil. Serve topped with croutons and parsley and with lemon wedges. Makes 6 to 8 servings.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (48%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.1mg||2 %|
|Sodium 37.4mg||1 %|
|Potassium 239.5mg||6 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 5.1g|
|Protein 1.8g||3 %|
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Calories per serving: 61
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