Recipe - Skillet Potatoes With Cabbage And Carrots

4 lg Potatoes
Prebaked or microwaved in
their skins
1 tablespoon Vegetable oil
2 cup Packaged shredded cabbage
1 cup Chopped carrots
6 Scallions or other green
spring onions; thinly
Sliced
(such as ramps or Egyptian
onion)
1 cup Lowfat milk or soy milk
2 tablespoon Minced fresh parsley; up to
3
Salt and ground pepper to
taste

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 mediumhigh. 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.