Skillet Potatoes With Cabbage And Carrots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegtime5 | 4 | Servings |
INGREDIENTS
| 4 | Potatoes | |
| Prebaked or microwaved in | ||
| their skins | ||
| 1 | T | Vegetable oil |
| 2 | c | Packaged shredded cabbage |
| 1 | c | Chopped carrots |
| 6 | Scallions or other green | |
| spring onions thinly | ||
| Sliced | ||
| such as ramps or Egyptian | ||
| onion | ||
| 1 | c | Low-fat milk or soy milk |
| 2 | T | Minced fresh parsley, up to |
| Salt and ground pepper to | ||
| taste |
INSTRUCTIONS
3 SERVINGS LACTO MEAL PLAN: Serve with sauted soy "sausage" and cherry tomatoes and carrot sticks. When potatoes are cool enough to handle, peel and coarsely mash them. In large skillet, heat oil over medium heat. Add cabbage, carrots and 2 tablespoons water. Cover and cook, stirring occasionally, until cabbage is wilted. Add scallions and cook, uncovered, until cabbage begins to turn golden, about 3 minutes. If skillet becomes dry, add small amounts of additional water as needed. Add potatoes and milk and stir well. Increase heat to medium-high. Cook without stirring until bottom of mixture is nicely browned, 4 to 6 minutes. Add parsley, salt and pepper. PER SERVING: 301 CAL.; 8G PROT.; 5G TOTAL FAT (1G SAT. FAT); 59G CARB.; 5MG CHOL.; 63MG SOD.; 6G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 59 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 65.3mg
Potassium: 1075.4mg
Carbohydrates: 45.9g
Fiber: 7.4g
Sugar: 8g
Protein: 6.2g