| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | French | Appetizers, Beans & leg, Cooking lig | 4 | Servings |
INGREDIENTS
| 2 | t | Olive oil |
| 2 | c | Chopped green cabbage |
| 1 | c | Chopped onion |
| 1 | c | Sliced carrot, 1/2 inch |
| thick | ||
| 1 | c | Sliced celery |
| 1 | c | Diced red potato |
| 1 | t | Caraway seeds |
| 1 | c | Water |
| 4 | c | Fresh vegetable broth, or 29 |
| ounces vegetable broth | ||
| 1 | c | Drained canned chickpeas |
| garbanzo beans | ||
| 2 | T | Minced fresh parsley |
| 2 | t | Chopped fresh or, 1/2 |
| teaspoon dried dill | ||
| 1/2 | t | Pepper |
INSTRUCTIONS
Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated. Yield: 4 servings (serving size: 1 3/4 cups). Calories 184 (20% from fat); fat 4.1g (sat 0.7g, mono 2.3g, poly 0.8g); protein 5.7g; carbohydrate 33.1g; fiber 7.6g; cholesterol 0mg; iron 1.8mg; sodium 425mg; calcium 77mg. Recipe by: Cooking Light Magazine, Dec 1997 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 447
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 2.5mg
Sodium: 2200.2mg
Potassium: 837.1mg
Carbohydrates: 68.2g
Fiber: 11g
Sugar: 10.1g
Protein: 15.2g