SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES
Sauteed green peppers, green cabbage and sweet onion simmered in a light tarragon tomato sauce. Served over creamy curry mashed potatoes!
3 T. margarine
½ lg. sweet onion, cut thinly into half rings
1 lg. green pepper, cut lengthwise, from top to bottom, into 6ths, then crosswise into 1/4 – 3/8 inch wide strips
1 sm. cabbage (the size of a lg. grapefruit), cored and cut into ¾ – 1 inch squares
salt and black pepper
10-3/4 oz. can condensed tomato soup plus 1 can water
½ t. dried tarragon, crushed
8-10 med. russet potatoes, peeled and quartered
4 t. margarine
½ c. reserved potato water
non-dairy liquid creamer
1-1/2 t. mild curry powder
In large skillet, over medium heat, melt margarine. Add onions and green pepper; salt and pepper, then sauté till partially wilted.
Add cabbage; salt again and sauté till cabbage wilts.
In separate bowl combine tomato soup, water and tarragon. Stir till well-blended, then add to skillet. Stir well, cover and cook on low heat, just barely at the boiling point, for 45-60 minutes.
While cabbage cooks make potatoes. Place potatoes in salted water to cover by 2 inches. Bring to boil, then reduce heat and cook at a moderate boil till tender.
Scoop out about ½ cup potato water and set aside, then drain potatoes in colander.
Return potatoes to empty pot and mash with potato masher till lump-free. Add margarine, mashed till melted. Then add as much potato water as needed to bind the potatoes.
Next, add as much non-dairy creamer as needed to make the potatoes smooth and creamy.
Add curry powder, a few dashes black pepper and salt to taste. Stir well.
When cabbage is done, salt to taste, then ladle over individual servings of mashed potatoes.
Notes: Serve this savory cabbage dish with a side salad of greens.