Skillet Potatoes With Cabbage And Carrots

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* Exported from MasterCook *

 

Skillet Potatoes With Cabbage And Carrots

 

Recipe By : www.vegetariantimes.com 3/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large potatoes

prebaked or microwaved in their skins

1 tablespoon vegetable oil

2 cups packaged shredded cabbage

1 cup chopped carrots

6 scallions or other green spring onions -- thinly

sliced

(such as ramps or Egyptian onion)

1 cup low-fat milk or soy milk

2 tablespoons minced fresh parsley -- up to 3

Salt and ground pepper to taste

 

4 Servings Lacto

 

Meal Plan: Serve with sauteed 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

 

 

 

 

 

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