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Salami-Vegetable Bake

Grannys.kitchen's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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