ww: cabbage ragout with mashed potatoes

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Cabbage Ragout with Real Mashed Potatoes

 

Recipe By :Associated Press Jan 28, 1998

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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

Vegetable cooking spray

1 1/4 pounds eggplant (unpeeled) -- cut into scant 1-inch slices

1 cup chopped onion

1/2 cup thinly sliced fennel

3 cloves garlic -- minced

4 teaspoons minced ginger root

1 teaspoon fennel seed -- crushed

8 cups thinly sliced cabbage

2 cups defatted low-sodium vegetable broth

2 medium apples -- cored and cubed

1 cup fat-free sour cream

Salt and pepper -- to taste

Chopped fennel tops -- as garnish

REAL MASHED POTATOES:

2 pounds Idaho potatoes -- peeled, quartered,cooked until tender

1/2 cup fat-free sour cream

1/4 cup skim milk -- hot

2 tablespoons margarine

Salt and pepper -- to taste

 

1. Spray large skillet with cooking spray; heat over medium heat until hot. Cook

5 or 6 eggplant slices over medium to medium-high heat until browned on the

bottom, 3 minutes to 5 minutes. Spray tops of slices with cooking spray and

turn; cook until browned on the bottom, 3 minutes to 5 minutes. Repeat with

remaining eggplant. Cut eggplant into 1-inch cubes and reserve.

 

2. Spray large saucepan with cooking spray; heat over medium heat until hot. Add

onion, fennel, garlic, ginger root and fennel seed to skillet; saute until onion

is tender, 3 minutes to 5 minutes. Add cabbage and stock; heat to boiling.

Reduce heat and simmer, covered, until cabbage is wilted and crisp-tender, about

5 minutes.

 

3. Stir apples into cabbage mixture; cook, covered, until apples are tender,

about 5 minutes. Stir in reserved eggplant and sour cream; cook over medium heat

until hot through, 3 minutes to 4 minutes. Season to taste with salt and pepper.

Spoon ragout into serving bowl; sprinkle with fennel tops. Serve over Real

Mashed Potatoes.

 

Makes 6 servings. Nutrition information per serving: 283 calories, 4.7 grams

fat, 0.2 milligrams cholesterol, 124 milligrams sodium, 55.6 grams carbohydrate,

9.3 grams protein.

 

MASHED POTATOES: Mash potatoes, or beat until smooth, in medium bowl, adding

sour cream, milk and margarine. Season to taste with salt and pepper.

 

Source:

" 1,001 Low-Fat Vegetarian Recipes (Sue Spitler) "

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

 

Per Serving (excluding unknown items): 295 Calories; 5g Fat (14.3% calories from

fat); 11g Protein; 57g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 464mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit;

0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

 

NOTES : Fresh fennel, ginger root and apple lend aromatic flavor highlights to

Cabbage Ragout with Real Mashed Potatoes. If fresh fennel is not available,

substitute celery and increase the amount of fennel seed from 1 teaspoon to 1

1/2 teaspoons. This low-fat recipe is from " 1,001 Low-Fat Vegetarian Recipes " by

Sue Spitler (Surrey Books). Each serving contains 283 calories and 4.7 grams

fat.

 

Nutr. Assoc. : 0 3234 0 26546 0 0 0 2415 0 0 0 0 0 0 0 0 0 0 0

 

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