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Cabbage Ragout with Real Mashed Potatoes Recipe

Cabbage Ragout with Real Mashed Potatoes Recipe

6 servings



1 medium eggplant, unpeeled, sliced

1 cup chopped onion

1/2 cup thinly sliced fennel bulb

1 tablespoon each: minced garlic, gingerroot

1 teaspoon fennel seeds, crushed

8 cups thinly sliced cabbage

2 cups reduced-sodium vegetable broth

2 medium apples, cored, cubed

1 cup fat-free sour cream

Salt and pepper, to taste

Real Mashed Potatoes or 4 cups cooked whole wheat noodles


Cook 5 to 6 eggplant slices over medium heat in lightly greased large skillet until browned on the bottom, 3 to 5 minutes. Spray top of slices with cooking spray and turn, cook until browned, 3 to 5 minutes. Repeat with remaining eggplant. Cut eggplant into 1-inch cubes and reserve.


Saute onion, fennel, garlic, gingerroot, and fennel seeds in lightly greased large saucepan until onion is tender,3 to 5 minutes. Add cabbage and broth and heat to boiling; reduce heat and simmer, covered, until cabbage is wilted and crisp-tender, about 5 minutes. Stir in apples and cook, covered, until apples are tender, about 5 minutes. Stir in reserved eggplant and sour cream; cook over medium heat until hot through, 3 to 4 minutes. Season to taste with salt and pepper. Serve stew over potatoes or noodles.

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