Ingredients
1 tablespoon vegetable oil
1 onion (small
coarsely chopped)
4 potatoes (medium
peeled and sliced 1/4 inch thick)
1 1/2 cups chicken stock
low-sodium
2 cups green cabbage (shredded)
1 cup Swiss cheese
shredded
1/4 cup nuts (chopped)
Steps
Wash hands with soap and water.
Heat oil in large skillet or Dutch oven. Add onions and stir over medium heat until golden.
Add potatoes and chicken stock. Cover tightly, reduce heat to low and simmer until potatoes are almost tender.
Add cabbage, cover and simmer for another 5 minutes.
Remove cover, sprinkle with cheese and nuts.
Let stand just until cheese is melted, about 2 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 305 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 77 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 0 mcg |
| Calcium | 215 mg |
| Iron | 2 mg |
| Potassium | 923 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Stove Top Casserole. Recipe source: Oregon’s Healthy Harvest Recipes Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.