Fried Potatoes And Cabbage (lf)

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Irish		4	Servings

INGREDIENTS

3	c	Potato, cubes
2	t	Peanut oil, or more
		Salt and pepper
2	t	BacosÂ® LF
1/2	c	Chopped scallions, optional
1/2	c	Diced red bell pepper
1 1/2	c	Savoy cabbage, thinly sliced
		then cut into 1" pieces
1/4	c	Flatleaf parsley, chopped
2	T	Vegetable broth, or water
		Malt vinegar, to serve
4	T	Plain lowfat yogurt
1	T	Nonfat dry milk powder
2	T	Horseradish, prepared
1		Piece salt
3		g fat, 30.5%

INSTRUCTIONS

Use thin skinned potatoes (red, fingerlings, or rose-whites). Wash.
Leave the skin on. Dice into 1/2" to 3/4" pieces. Parboil for about 3
minutes. Let cool.  Heat a large skillet (one that comes with a lid)
and add the oil and  potatoes, salt and pepper. Saute until potatoes
are golden brown (5  to 7 mins). Add green onion and red pepper.
Stirfry about 2 minutes.  Add the cabbage and parsley. Stirfry about 2
minutes. Add the broth;  reduce the heat; add more pepper; cover; and
let steam to soften  (about 10 minutes). Do not overcook the cabbage;
should be  crisp-tender. Serve at once with traditional Malt vinegar or
the  Meerrettich. PER SERVING with Meerrettich: 107 cals, 3.5 g fat,
27.9%  PER SERVING without: 90.8 cals,  See: A Menu with an Irish
Theme. Pat's note: The Book suggested this  side dish but failed to
provide a recipes. We made this based on  memory and the picture in the
Holiday's book (which obviously was  fried with bacon.) Tested. Review:
"A little dry. Needs oil. We  doubled the Bacos (1 tsp 30 cals, 1.5 g
fat). The Meerrettich worked  well! Great dish along side a turkey
meatloaf. " -- Pat and Bob  Recipe by: Holidays (1993) Chicago Tribune
/patH  Posted to MC-Recipe Digest by KitPATh <[email protected]>
on  Feb 19, 1998

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