Cabbage, Carrot, Potato Skillet

January 25, 2014

285

Great hearty dish! Can be eaten as a side dish or it can be a meal.

1 Medium Head Green Cabbage
3 tblsp Butter
1 Medium Onion, Chopped
2 Medium Carrots, Cut into 1/2 inch dice
1 Large Red Bell Pepper, Cut into 1/2 inch dice
2 Large Russet/Idaho Potatoes, Peeled and Cut into 1 inch cubes
2 Cups Water
Seasoned Salt and Crushed Red Pepper Flakes
2 tbsp. chopped fresh cilantro/parsley (optional décor)

Cut the cabbage into quarters. Cut off and discard the hard core from each wedge. Slice the cabbage into ½-inch-wide strips. Set aside. In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes. Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover. Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes. Transfer to a serving dish and sprinkle with the cilantro, if desired.

Nutritions

Calories
226

Sodium
485mg
20% DV

Fat
5g
8% DV

Protein
18g
37% DV

Carbs
32g
11% DV

Fiber
3g
13% DV