Yield: 4 servings
|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