| 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 | Bacos® 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 <phannema@wizard.ucr.edu> on Feb 19, 1998
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