• 4servings

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Nutrition Info . . .

VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Boiling or red potatoes

  2. 1/2 Green cabbage - cut 4 wedges (small)

  3. 1 teaspoon 5ml Caraway seeds

  4. Nonstick cooking spray

  5. 1 teaspoon 5ml Grated onion

  6. 1 Garlic clove - minced

  7. 3/4 teaspoon 3.8ml Salt

  8. 1 cup 237ml Plain yogurt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Divide the steamed vegetables among serving dishes and spoon over the caraway yogurt.

  4. This recipe yields 4 servings.

  5. 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.


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