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Skillet Potatoes with Cabbage and Carrots

Ingredients: 

Ingredients: 

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1 cup low-fat milk or soy milk
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2 to 3 Tbs. minced fresh parsley
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6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced
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4 large potatoes, prebaked or microwaved in their skins
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1 Tbs. vegetable oil
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2 cups packaged shredded cabbage
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1 cup chopped carrots

Instructions: 

  1. When potatoes are cool enough to handle, peel and coarsely mash them.
  2. 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.
  3. 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.

Nutrition Information: 

Calories: 
301
Protein: 
8 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
59 g
Cholesterol: 
5 mg
Sodium: 
63 mg
Fiber: 
6 g
Sugar: 
g
Yield: 
4 Servings

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