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Add a photoServings: 4
Ingredients
- 2 x boiling or possibly red potatoes
- 1/2 sm green cabbage cut 4 wedges
- 1 tsp caraway seeds
- Â Â Nonstick cooking spray
- 1 tsp grated onion
- 1 x garlic clove chopped
- 3/4 tsp salt
- 1 c. plain yogurt
Directions
- Cut potatoes into quarters then slice crosswise into thirds. Place the potatoes in a steamer basket set over simmering water. Arrange the cabbage wedges in a single layer over the top of the potatoes. Cover them and steam till the potatoes and cabbage are tender, about 25 min.
- While the vegetables are steaming, toast the caraway seeds in a small skillet sprayed with nonstick cooking spray over medium heat, stirring, till the seeds turn light brown and are fragrant, 1 to 2 min. Remove them from the heat and cold slightly. Stir the seeds, onion, garlic and salt into the yogurt till blended.
- Divide the steamed vegetables among serving dishes and spoon over the caraway yogurt.
- This recipe yields 4 servings.
- Comments: Steaming works wonderfully for the corned beef too. You'll find steaming makes the meat hard, full-flavored and not at all stringy. To steam the corned beef, just line a steamer basket with the large outside leaves of a cabbage and set the meat on the leaves. Steam 2 1/2 to 3 hrs. Start steaming the vegetables when the corned beef has just 30 min left to go.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 19 | 32% |
| Total Fat 2.2g | 3% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 477mg | 20% |
| Potassium 227mg | 6% |
| Total Carbs 7.56g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.18g | 3% |
| Protein 3.19g | 5% |
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