Skillet Potatoes with Cabbage and Carrots

• 1 cup low-fat milk or soy milk
• 2 to 3 Tbs. minced fresh parsley
• Salt and ground pepper to taste
• 6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced
• 4 large potatoes, prebaked or microwaved in their skins
• 1 Tbs. vegetable oil
• 2 cups packaged shredded cabbage
• 1 cup chopped carrots

1. When potatoes are cool enough to handle, peel and coarsely mash them.
2. In large skillet, heat oil over medium heat.
3. Add cabbage, carrots and 2 tablespoons water.
4. Cover and cook, stirring occasionally, until cabbage is wilted.
5. Add scallions and cook, uncovered, until cabbage begins to turn golden, about 3 minutes.
6. If skillet becomes dry, add small amounts of additional water as needed.
7. Add potatoes and milk and stir well.
8. Increase heat to medium-high.
9. Cook without stirring until bottom of mixture is nicely browned, 4 to 6 minutes.
10. Add parsley, salt and pepper.

lowfat milk, parsley, salt, scallions, potatoes, vegetable oil, cabbage, carrots

Taken from www.vegetariantimes.com/recipe/skillet-potatoes-with-cabbage-and-carrots/ (may not work)