| 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
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