From your share:
4 large potatoes, pre-baked or microwaved in their skins
2 cups shredded cabbage
From your garden:
2 to 3 Tbs. minced fresh parsley
From your kitchen:
1 cup low-fat milk or soy milk
6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced
1 Tbs. vegetable oil
1 cup chopped carrots
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 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.
From: vegetariantimes.comShare to Print