Low-calorie vegetarian cholent

Yield: 8 servings

Measure Ingredient
\N \N LOW-CALORIE VEGETARIAN CHOLENT
\N \N ============================ ==
\N \N ............................ ........................... .............

Cholent used to considered a real "no-no" for ppeople on a diet; it included meat, usually high in fat. This modern vegetarian variation is healthful, has a tangy flavor, and is a pleasant change.

....................................................................

3 ea Garlic Cloves; diced 2-3 ea Onions; sliced 4 tb Oil ½ ea Eggplant; cut into 1-inch cubes 1 md Cabbage; shredded (2-3 cups) 8 ea Whole Plum Tomatoes <OR> a 16 oz can Whole Tomatoes 1 lb Tofu; cut into 1½ inch cubes <OR> 3 medium Potatoes; cubed ½ c Barley <OR> Rice; checked 1 ½ ts Oregeno 1 tb Basil 2 ea Bay Leaves 2 ts Salt ¼ ts Cayenne Pepper (optional) 3 ea Zucchini; cut into 3-inch pieces In a large stainless steel pot, saute garlic and onions in oil until tender. Add remaining ingredients except zucchini. Cover and bring to a boil. Reduce heat and simmer for ½ hour. Add zucchini and cook over very low heat for 10 minutes. Place pot on a covered stove-top (blech) over very low heat or in a 200-225F oven and cook overnight. A crockpot may also be used. Serves 8. From: Classic Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 05-08-95

Similar recipes