Recipe - Vegeterian Lasagna Parve Kp

2 teaspoon Vegetable oil
2 cup Potatoes, minced
One half cup Onion, chopped
One half cup Carrots, chopped
One half cup Celery, chopped
2 cup Vegetable stock
1 cup Cabbage, shredded
1 teaspoon Dried basil
1 Bay leaf
19 ounce Canned tomatoes, chopped
One half cup Frozen peas
One fourth cup Parsley, chopped
One fourth teaspoon Salt
One fourth teaspoon Pepper
1/3 cup Parmesan, freshly grated

In heavy saucepan, heat oil over medium heat; cook potatoes, onion, carrots
and celery, stirring, for 5 minutes or until onions are softened. Add
stock, cabbage, basil and bay leaf; bring to boil. Reduce heat; cover and
simmer for 1520 minutes or until vegetables are tender. Stir in tomatoes,
peas, parsley, salt and pepper; heat through. Remove bay leaf. Sprinkle
with cheese.

Per Serving: about 190 calories, 8 g protein, 6 g fat, 28 g carbohydrate
good source calcium, high source fibre.

Source: Canadian Living magazine [Nov 95] Presented in an article by Anne
Lindsay. "Health & Wellfare: Delicious Doses of Vitamin C"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini