Recipe - Fried Potatoes And Cabbage (Lf)

3 cup Potato; cubes
2 teaspoon Peanut oil; or more
Salt and pepper
2 teaspoon Bacos® LF
One half cup Chopped scallions; optional
One half cup Diced red bell pepper
1 One half cup Savoy cabbage; thinly cut or sliced up
then cut into 1" pieces
One fourth cup Flatleaf parsley; chopped
2 tablespoon Vegetable broth; or water
Malt vinegar; to serve

MEERRETTICH OPTIONAL
4 tablespoon Plain lowfat yogurt
1 tablespoon Nonfat dry milk powder
2 tablespoon Horseradish; prepared
1 Piece salt

Use thin skinned potatoes (red, fingerlings, or rosewhites). Wash. Leave
the skin on. Dice into 1/2" to 3/4" pieces. Parboil for about 3 minutes.
Let cool.

Heat a large skillet (one that comes with a lid) and add the oil and
potatoes, salt and pepper. Saute until potatoes are golden brown (5 to 7
mins). Add green onion and red pepper. Stirfry about 2 minutes. Add the
cabbage and parsley. Stirfry about 2 minutes. Add the broth; reduce the
heat; add more pepper; cover; and let steam to soften (about 10 minutes).
Do not overcook the cabbage; should be crisptender. Serve at once with
traditional Malt vinegar or the Meerrettich. PER SERVING with Meerrettich:
107 cals, 3.5 g fat, 27.9% PER SERVING without: 90.8 cals, 3.2 g fat, 30.5%

See: A Menu with an Irish Theme. Pat's note: The Book suggested this side
dish but failed to provide a recipes. We made this based on memory and the
picture in the Holiday's book (which obviously was fried with bacon.)
Tested. Review: "A little dry. Needs oil. We doubled the Bacos (1 tsp 30
cals, 1.5 g fat). The Meerrettich worked well! Great dish along side a
turkey meatloaf. " Pat and Bob

Recipe by: Holidays (1993) Chicago Tribune /patH

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 19,
1998