Cut potatoes in chunks.
Put vegetable stock in frying pan and add potatoes….remember to add stock as needed so the veggies do not stick.
Bring big pot of water to boil.
With a mandolin(slicer), slice remaining vegetables except onion and cabbage.
Cut up the onion and put half with the potato and save the other half for later.
Add turnip to pan; let it cook for 5 minutes.
Add carrots and onion; let it cook for 5 minutes.
Add cabbage at the end and cook until desired tenderness.
Whisk together 2 cups water, savory, gravy browning, and ½ teaspoon chicken spice. Pour over the stir fry and allow to thicken.
Serve over a bed of whole wheat pasta cooked according to directions on box.
Recipe by Shelda Antle
|4 -6 washed potatoes|
|1/2 cabbage and all green leaves|
|salt and pepper to taste|
|1 teaspoon low-salt vegetable bouillon powder|
|1 teaspoon garlic powder|
|1 carton low sodium vegetable stock|
|1/2 teaspoon gravy browning|
|2 tablespoons arrowroot starch|
|2 tablespoons savory|
|1 pack whole wheat spaghetti|
|2 cups water|