Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Veg oil |
1 large | Onion; chopped |
3 mediums | Potatoes; peeled and cut in 1 inch cubes |
3 mediums | Carrots; sliced |
½ teaspoon | Caraway seeds |
2½ cup | Vegetable broth |
4 cups | Cabbage chunks |
1 cup | Frozen peas |
1 \N | Can great north. beans |
1½ teaspoon | Salt; or to taste |
½ teaspoon | Black pepper |
Heat oil in large skillet. Add onion, potatoes, and carrots. Cook until lightly browned, about 10 mins.
Add caraway seeds and saute for 1 more minute. Add broth and cook until carrots are almost tender, about 7-10 mins.
Add cabbage and peas and cook for 10 mins, covered. Add beans, salt, and pepper, and cook 5 more mins uncovered.
Check vegetables and seasonings and serve.
12% calories from fat
From Food by Susan Powter Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 07-26-95