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Vegetables and Side Dishes

 

32

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 each cabbage
1 x all-purpose flour
*
1 x onions
mixture
*
1 x mushrooms
optional
*
½ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 1693% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 9g 34%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 93%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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