• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fried Potatoes and Cabbage (Lf)

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 3 c Potato; cubes
  • 2 ts Peanut oil; or more
  • Salt and pepper
  • 2 ts BacosĀ® LF
  • 1/2 c Chopped scallions; optional
  • 1/2 c Diced red bell pepper
  • 1 1/2 c Savoy cabbage; thinly sliced
  • -then cut into 1" pieces
  • 1/4 c Flatleaf parsley; chopped
  • 2 tb Vegetable broth; or water
  • Malt vinegar; to serve


4 tb Plain lowfat yogurt
1 tb Nonfat dry milk powder
2 tb Horseradish; prepared
1 Piece salt

Use thin skinned potatoes (red, fingerlings, or rose-whites). Wash. Leave
the skin on. Dice into 1/2" to 3/4" pieces. Parboil for about 3 minutes.
Let cool.

Heat a large skillet (one that comes with a lid) and add the oil and
potatoes, salt and pepper. Saute until potatoes are golden brown (5 to 7
mins). Add green onion and red pepper. Stirfry about 2 minutes. Add the
cabbage and parsley. Stirfry about 2 minutes. Add the broth; reduce the
heat; add more pepper; cover; and let steam to soften (about 10 minutes).
Do not overcook the cabbage; should be crisp-tender. Serve at once with
traditional Malt vinegar or the Meerrettich. PER SERVING with Meerrettich:
107 cals, 3.5 g fat, 27.9% PER SERVING without: 90.8 cals, 3.2 g fat, 30.5%

See: A Menu with an Irish Theme. Pat's note: The Book suggested this side
dish but failed to provide a recipes. We made this based on memory and the
picture in the Holiday's book (which obviously was fried with bacon.)
Tested. Review: "A little dry. Needs oil. We doubled the Bacos (1 tsp 30
cals, 1.5 g fat). The Meerrettich worked well! Great dish along side a
turkey meatloaf. " Pat and Bob

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