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Ingredientes
- 2 tsp extra virgin olive oil
- 2 c. green cabbage minced
- 1 c. onion minced
- 1 c. sliced carrot 1/2 inch thick
- 1 c. sliced celery
- 1 c. red potatoes diced
- 1 tsp caraway seed
- 1 c. water
- 4 c. fresh vegetable broth or possibly 29 ounces canned vegetable broth
- 1 c. canned chickpeas liquid removed garbanzo beans
- 2 Tbsp. chopped fresh parsley
- 2 tsp fresh dill minced or possibly 1/2 tsp. dry dill
- 1/2 tsp pepper
Direcciones
- 1. Heat oil in a Dutch oven over medium-high heat till warm. Add in cabbage and next 5 ingredients (cabbage through caraway seeds); saute/fry 2 min.
- Add in water and broth; bring to a boil. Reduce heat; cover and simmer 30 min. Add in chickpeas, parsley, dill, and pepper; cook till thoroughly heated.
- Yield: 4 servings (serving size: 1 3/4 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 519g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 28 | 16% |
| Total Fat 3.26g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1171mg | 49% |
| Potassium 557mg | 16% |
| Total Carbs 31.91g | 9% |
| Dietary Fiber 6.3g | 21% |
| Sugars 6.82g | 5% |
| Protein 5.14g | 8% |
