|Potatoes||4 Medium, peeled and sliced|
|Carrots||2 Medium, sliced|
|Onion||1 Medium, sliced|
|Water||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|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 Container)|
|Sliced hard salami||8 Ounce (1 Package)|
Microwave directions: In a 2 quart nonmetal microwave safe casserole combine potatoes, carrots, onion, the 1/3 cup water, and garlic.
Micro cook, covered, on 100% power (HIGH) about 10 minutes or till the vegetables are just tender, stirring after 5 minutes.
Add the shredded cabbage.Combine the 1/2 cup hot water, the bouillon granules, and the caraway; add to the vegetable mixture.
Micro cook, covered, for 4 to 5 minutes or till cabbage is tender, stirring once.
Stir the flour into yogurt or sour cream; stir into the cabbage mixture.
Micro cook, uncovered, about 2 minutes or till bubbly, stirring once.
Stir the mixture again.
Fold the salami pieces into quarters; arrange around outer edges of casserole, pressing salami slightly into vegetable mixture.
Micro cook, uncovered, for 2 to 3 minutes.
Spoon off fat.