VT - Vegan - Skillet Potatoes with Cabbage and Carrots

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* Exported from MasterCook *

 

Skillet Potatoes with Cabbage and Carrots

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

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

(such as ramps or Egyptian onion) -- thinly sliced

1 cup low-fat milk or soy milk

2 tablespoons minced fresh parsley -- up to 3 tbs.

Salt and ground pepper to taste

 

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.

 

S(Formatted by Karen):

" on 9/30/02 "

 

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Per Serving (excluding unknown items): 182 Calories; 4g Fat (20.7% calories from

fat); 6g Protein; 32g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 60mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

 

Serving Ideas : Serve with sauteed soy sausage and cherry tomatoes and carrot

sticks.

 

 

Nutr. Assoc. : 0 0 4920 0 1337 4038 0 0