| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
French |
Beans & leg, Cooking lig, Appetizers |
4 |
servings |
INGREDIENTS
| 2 |
ts |
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 |
ts |
Caraway seeds |
| 1 |
c |
Water |
| 4 |
c |
Fresh vegetable broth; or 29 ounces vegetable broth |
| 1 |
c |
Drained canned chickpeas garbanzo beans |
| 2 |
tb |
Minced fresh parsley |
| 2 |
ts |
Chopped fresh or –1/2 teaspoon dried dill |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
1. 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.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”