SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES

SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES

Sauteed green peppers, green cabbage and sweet onion simmered in a light tarragon tomato sauce. Served over creamy curry mashed potatoes!

Serves 6-8

3 T. margarine

½ lg. sweet onion, cut thinly into half rings

1 lg. green pepper, cut lengthwise, from top to bottom, into 6ths, then crosswise into 1/4 – 3/8 inch wide strips

1 sm. cabbage (the size of a lg. grapefruit), cored and cut into ¾ – 1 inch squares

salt and black pepper

10-3/4 oz. can condensed tomato soup plus 1 can water

½ t. dried tarragon, crushed

8-10 med. russet potatoes, peeled and quartered

4 t. margarine

½ c. reserved potato water

non-dairy liquid creamer

1-1/2 t. mild curry powder

black pepper

salt

In large skillet, over medium heat, melt margarine. Add onions and green pepper; salt and pepper, then sauté till partially wilted.

Add cabbage; salt again and sauté till cabbage wilts.

In separate bowl combine tomato soup, water and tarragon. Stir till well-blended, then add to skillet. Stir well, cover and cook on low heat, just barely at the boiling point, for 45-60 minutes.

While cabbage cooks make potatoes. Place potatoes in salted water to cover by 2 inches. Bring to boil, then reduce heat and cook at a moderate boil till tender.

Scoop out about ½ cup potato water and set aside, then drain potatoes in colander.

Return potatoes to empty pot and mash with potato masher till lump-free. Add margarine, mashed till melted. Then add as much potato water as needed to bind the potatoes.

Next, add as much non-dairy creamer as needed to make the potatoes smooth and creamy.

Add curry powder, a few dashes black pepper and salt to taste. Stir well.

When cabbage is done, salt to taste, then ladle over individual servings of mashed potatoes.

Notes: Serve this savory cabbage dish with a side salad of greens.

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