Steamed Potatoes With Cabbage Recipe - Cooking Index
Steamed Potatoes With Cabbage Recipe - Cooking Index
Steaming works wonderfully for the corned beef too. You'll find steaming makes the meat firm, 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 hours. Start steaming the vegetables when the corned beef has just 30 minutes left to go.
Type: Vegetables| 2 | Boiling or red potatoes | |
| 1/2 | Green cabbage - cut 4 wedges (small) | |
| 1 teaspoon | 5ml | Caraway seeds |
| Nonstick cooking spray | ||
| 1 teaspoon | 5ml | Grated onion |
| 1 | Garlic clove - minced | |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 cup | 237ml | Plain yogurt |
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 until the potatoes and cabbage are tender, about 25 minutes.
While the vegetables are steaming, toast the caraway seeds in a small skillet sprayed with nonstick cooking spray over medium heat, stirring, until the seeds turn light brown and are fragrant, 1 to 2 minutes. Remove them from the heat and cool slightly. Stir the seeds, onion, garlic and salt into the yogurt until blended.
Divide the steamed vegetables among serving dishes and spoon over the caraway yogurt.
This recipe yields 4 servings.
Each serving: 81 calories; 482 mg sodium; 8 mg cholesterol; 2 grams fat; 1 gram saturated fat; 13 grams carbohydrates; 4 grams protein; 1.97 grams fiber.
Source:
The Los Angeles Times, 03-14-2001
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