Vegetables & Side Dishes
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
onions
mixture |
*
|
| 1 | x |
mushrooms
optional |
*
|
| ½ | cup |
yellow split peas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
onions
mixture |
*
|
| 1 | x |
mushrooms
optional |
*
|
| 118 | ml |
yellow split peas
|
|
Directions
CABBAGE:
Shred and scald cabbage as for pirohi filling.
Fry in oil until golden brown.
Cook peas until tender.
Mash until they are the consistency of butter.
Mix all ingredients together.
Cook together in pot or frying pan.
Season to taste.
PEARL BARLEY AND BUCKWHEAT BARLEY Boil until done. Drain. Add onion mixture RICE: Cook until tender. Add chicken broth and onion mixture. Place in oven and bake until blended. POTATOES: Potatoes 2 slices white bread 2 slices rye bread Onion mixture Peel potatoes. Cook in salted water until tender but firm. Toast bread and grind. Pour onion mixture over potatoes and roll or shake in bread crumbs. LIMA BEANS and GREEN BEANS Cook dry beans separately until tender. Drain and season to taste.
