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Salami Vegetable Bake

Microwaverina's picture
Ingredients
  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)
Directions

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.
Stir again.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Dissolved
Ingredient: 
Vegetable
Interest: 
Healthy

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