| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegtime5 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Potatoes |
|
|
Prebaked or microwaved in their skins |
| 1 |
tb |
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 |
tb |
Minced fresh parsley; up to 3 |
|
|
Salt and ground pepper to taste |
INSTRUCTIONS
4 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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