Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Marie Caratelli's Steamed Cabbage and Potatoes
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- #28348
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds green cabbage
4 large potatoes
1/4 cup olive oil
1 cup sliced onions
salt and freshly ground black pepper
vegetarian or chicken broth
celery seeds, to taste
directions
Heat the olive oil in a large saucepan; add the onions and cook until wilted. Wash cabbage, core and slice into 1/2 - 1 inch pieces. Thickly slice the potatoes. Add the cabbage and potatoes to the pan. Season with salt, pepper and celery seeds. Cover and steam over low heat for 25-30 minutes or until the potatoes are tender. Stir frequently; if the vegetables start to brown, add some broth.
Recipe Source: The Victory Garden Cookbook (Marian Morash)
added by
lindatn
nutrition data
189 calories, 10 grams fat, 24 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
June 9, 2020
Followed exactly. Added 1/4 cup broth to get the potatoes done. Wonderful recipe!