Skillet Potatoes with Cabbage and Carrots
Skillet Potatoes with Cabbage and Carrots could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 90 calories. This recipe serves 4 and costs 47 cents per serving. 18 people were glad they tried this recipe. Head to the store and pick up vegetable oil, carrots, soy milk, and a few other things to make it today. A couple people really liked this side dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. With a spoonacular score of 96%, this dish is great. Similar recipes include Skillet Chicken with Roasted Potatoes and Carrots, Slow Cooker Beef and Cabbage with Potatoes and Carrots, and Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day.
Servings: 4
Ingredients:
2 cups packaged shredded cabbage
1 cup chopped carrots
2 to 3 Tbs. minced fresh parsley
Salt and ground pepper to taste
4 large potatoes, prebaked or microwaved in their skins
6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced
1 cup low-fat milk or soy milk
1 Tbs. vegetable oil
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. When potatoes are cool enough to handle, peel and coarsely mash them.In large skillet, heat oil over medium heat.
2. Add cabbage, carrots and 2 tablespoons water. Cover and cook, stirring occasionally, until cabbage is wilted.
3. 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.
4. 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.
5. Add parsley, salt and pepper.
Nutrition Information:
covered percent of daily need
