Ingredients:
1 Small Quartered Rutabaga
4 Large Sliced Fresh Carrots
3 Small Vidalia Onions
1 Medium Head Cabbage
8 Small Red Potatoes
1 Teaspoon Of Whole Black Peppercorns
2 Whole Dried Bay Leaves
1 Teaspoon Of Tone's Caraway Seed
1/4 Cup Of Extra Virgin Olive Oil
1/2 Teaspoon Of Fine Table Salt
Information:
Serving Size 4
235 Calories Per Serving
2 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to take out a large saucepan. Next you will want to thoroughly clean all of your fresh veggies under cool running tap water. Next take out a sharp kitchen knife, cut your cabbage in half, then remove it's core. Next quarter your rutabaga, peel your carrots, and lastly cut your Vidalia onions in half. Moving right along, next place all of your vegetables into your saucepan, and cover them with bottled water. At this point you will want to add in the bay leaves, caraway seeds, peppercorns, and salt. Now place a lid on the saucepan and bring the contents to a boil. Once a rolling boil has been achieved, reduce your heat to low and let the vegetables simmer for roughly half an hour. Periodically check them with a fork, watching for them to get tender. Once your veggies have been cooked, drain the water from the saucepan. Serve them warm, and then garnish each serving with a slight drizzle of olive oil. We hope you have enjoyed this healthy recipe, don't forget to bookmark our website so you can visit us again in the future.
