| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 2 | Servings | |
INGREDIENTS
| 1/3 | c | Onion, chopped |
| 1/2 | c | Carrot, diced |
| 1 | Bay leaf | |
| 1 | ts | Margarine |
| 2 | c | Cabbage (cut in 1-inch pieces) |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 | ds | Garlic powder |
| 1 | c | Dry pea (navy) beans cooked, unsalted, drained* |
| 2 | tb | Bean cooking liquid OR- water |
| 1 | tb | Green pepper (finely chopped) |
INSTRUCTIONS
2 servings of about 1 cup each 80 calories per serving with bean liquid 66 calories per serving with water 1. Stir-fry onion, carrot, and bay leaf in margarine in hot frypan for 5 minutes. 2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low heat until cabbage is tender but crisp--about 5 minutes. 3. Add remaining ingredients. Heat to serving temperature--about 5 minutes. Stir as needed to prevent sticking. 4. Remove bay leaf. *NOTE: 1 cup canned navy beans, drained, may be used in place of cooked dried beans; then omit salt in step 2. About 196 calories per serving with bean liquid; 180 with water. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”