Fried Potatoes and Cabbage (Lf)

Fried Potatoes and Cabbage (Lf) Ingredients

3 c Potato; cubes	2 tb Vegetable broth; or water
2 ts Peanut oil; or more	Malt vinegar; to serve
Salt and pepper	MEERRETTICH OPTIONAL
2 ts Bacos? LF	4 tb Plain lowfat yogurt
1/2 c Chopped scallions; optional	1 tb Nonfat dry milk powder
1/2 c Diced red bell pepper	2 tb Horseradish; prepared
1 1/2 c Savoy cabbage; thinly sliced	1 Piece salt
1/4 c Flatleaf parsley; chopped

Instructions for Fried Potatoes and Cabbage (Lf)

Use thin skinned potatoes (red, fingerlings, or rose-whites). 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 crisp-tender. 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. Pats note: The Book suggested this side dish but failed to provide a recipes. We made this based on memory and the picture in the Holidays 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 MC-Recipe Digest by KitPATh on Feb 19, 1998

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cabbage	Horseradish	Milk	Parsley
Potato	Red Bell Pepper	Salt	Scallion
Vinegar	Yogurt

Low fat Bell pepper Cabbage Parsley Potato Scallion Milk

for flavor and categorization

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