Skillet potatoes with cabbage and carrots

4 servings

Ingredients

Quantity Ingredient
4 larges Potatoes
Prebaked or microwaved in their skins
1 tablespoon Vegetable oil
2 cups Packaged shredded cabbage
1 cup Chopped carrots
6 Scallions or other green spring onions; thinly
Sliced
(such as ramps or Egyptian onion)
1 cup Low-fat milk or soy milk
2 tablespoons Minced fresh parsley; up to 3
Salt and ground pepper to taste

Directions

4 SERVINGS LACTO

MEAL PLAN: Serve with sauted soy "sausage" and cherry tomatoes and carrot sticks.

When potatoes are cool enough to handle, peel and coarsely mash them.

In large skillet, heat oil over medium heat. Add cabbage, carrots and 2 tablespoons water. Cover and cook, stirring occasionally, until cabbage is wilted. Add scallions and cook, uncovered, until cabbage begins to turn golden, about 3 minutes. If skillet becomes dry, add small amounts of additional water as needed.

Add potatoes and milk and stir well. Increase heat to medium-high. Cook without stirring until bottom of mixture is nicely browned, 4 to 6 minutes.

Add parsley, salt and pepper.

PER SERVING: 301 CAL.; 8G PROT.; 5G TOTAL FAT (1G SAT. FAT); 59G CARB.; 5MG CHOL.; 63MG SOD.; 6G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 59 Converted by MM_Buster v2.0l.

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