Fried potatoes and cabbage (lf)

4 Servings

Ingredients

Quantity Ingredient
3 cups Potato; cubes
2 teaspoons Peanut oil; or more
Salt and pepper
2 teaspoons Bacos® LF
½ cup Chopped scallions; optional
½ cup Diced red bell pepper
1½ cup Savoy cabbage; thinly sliced then cut into 1\" pieces
¼ cup Flatleaf parsley; chopped
2 tablespoons Vegetable broth; or water
Malt vinegar; to serve
4 tablespoons Plain lowfat yogurt
1 tablespoon Nonfat dry milk powder
2 tablespoons Horseradish; prepared
1 Piece salt

Directions

MEERRETTICH OPTIONAL

Use thin skinned potatoes (red, fingerlings, or rose-whites). Wash. Leave the skin on. Dice into ½" to ¾" pieces. Parboil for about 3 minutes.

Let cool.

Heat a large skillet (one that comes with a lid) and add the oil and potatoes, salt and pepper. Saute until potatoes are golden brown (5 to 7 mins). Add green onion and red pepper. Stirfry about 2 minutes. Add the cabbage and parsley. Stirfry about 2 minutes. Add the broth; reduce the heat; add more pepper; cover; and let steam to soften (about 10 minutes).

Do not overcook the cabbage; should be crisp-tender. Serve at once with traditional Malt vinegar or the Meerrettich. PER SERVING with Meerrettich: 107 cals, 3½ g fat, 27.9% PER SERVING without: 90⅘ cals, 3⅕ g fat, 30½% See: A Menu with an Irish Theme. Pat's note: The Book suggested this side dish but failed to provide a recipes. We made this based on memory and the picture in the Holiday's book (which obviously was fried with bacon.) Tested. Review: "A little dry. Needs oil. We doubled the Bacos (1 tsp 30 cals, 1½ g fat). The Meerrettich worked well! Great dish along side a turkey meatloaf. " -- Pat and Bob Recipe by: Holidays (1993) Chicago Tribune /patH Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 19, 1998

Related recipes