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Salami-Vegetable Bake's picture
  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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1869 Calories from Fat 682

% Daily Value*

Total Fat 78 g120%

Saturated Fat 30.8 g153.8%

Trans Fat 0 g

Cholesterol 240.5 mg80.2%

Sodium 7580.5 mg315.9%

Total Carbohydrates 222 g73.8%

Dietary Fiber 31.3 g125.1%

Sugars 39.2 g

Protein 94 g188.5%

Vitamin A 417.1% Vitamin C 402.5%

Calcium 61.4% Iron 74.4%

*Based on a 2000 Calorie diet

Salami-Vegetable Bake Recipe