Salami Vegetable Bake
|Potatoes||4 Medium, peeled and sliced|
|Carrots||2 , sliced to 1 cup|
|Onion||1 Medium, sliced|
|Water||1⁄3 Cup (5.33 tbs)|
|Minced dried garlic||1⁄4 Teaspoon|
|Shredded cabbage||3 Cup (48 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||2 1⁄2 Teaspoon|
|Caraway seed||1 1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Plain yogurt/Dairy sour cream||8 Ounce (1 Carton)|
|Thin hard salami||8 Ounce, sliced (Two 4 Ounce Packages)|
In a 2-quart casserole combine the potatoes, carrots, onion, water, and garlic.
Micro-cook, covered, on 100% power (HIGH) about 10 minutes or till, vegetables are crisp-tender, stirring after 5 minutes.
Stir in cabbage.
Stir together water, bouillon granules, and caraway till granules are dissolved.
Add to vegetable mixture.
Micro-cook, covered, on 100% power (HIGH) 4 1/2 minutes, stirring once.
Stir flour into yogurt or sour cream.
Stir into vegetable mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 minutes, stirring once.
Fold the salami into quarters, then arrange around outer edge of the casserole, pressing salami into vegetable mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 1/2 minutes.
Spoon off fat.