** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cover potatoes w/ water; add salt and cook until half done.
2. Add cabbage adn more water if necessary to barely cover.
3. Continue to cook gently until cabbage is cooked but still crisp.
4. Stir cabbage and potato now and then. While cabbage and potato are cooking, melt fat in saucepan and add flour.
5. Cook over low heat, stirring constantly until mixture is light tan in color.
6. Remove from heat; add garlic, caraway seed and paprika; mix to combine.
7. When cabbage adn potato are cooked, add flour mixture to pot and stir in quickly so lumps do not form.
8. Continue to simmer so flavors blend, about 10 minutes Season w/ salt and pepper to taste.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Potato, Cabbage, Garlic allergies.
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