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Categories:Viewed: 66 - Published at: 9 years ago
Ingredients
- 1 cup low-fat milk or soy milk
- 2 to 3 Tbs. minced fresh parsley
- Salt and ground pepper to taste
- 6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced
- 4 large potatoes, prebaked or microwaved in their skins
- 1 Tbs. vegetable oil
- 2 cups packaged shredded cabbage
- 1 cup chopped carrots
Method
- When potatoes are cool enough to handle, peel and coarsely mash them.
- 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.
- 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.
