Skillet Potatoes with Cabbage and Carrots - Yoga Journal

Skillet Potatoes with Cabbage and Carrots

  • servingServings


  • 1 cup low-fat milk or soy milk
  • 2 to 3 Tbs. minced fresh parsley
  • Salt and ground pepper to taste
  • 6 scallions or other green spring onions (such as ramps or Egyptian onion), thinly sliced
  • 4 large potatoes, prebaked or microwaved in their skins
  • 1 Tbs. vegetable oil
  • 2 cups packaged shredded cabbage
  • 1 cup chopped carrots


  1. When potatoes are cool enough to handle, peel and coarsely mash them.
  2. In large skillet, heat oil over medium heat. Add cabbage, carrots and 2 tablespoons water. Cover and cook, stirring occasionally, until cabbage is wilted. Add scallions and cook, uncovered, until cabbage begins to turn golden, about 3 minutes. If skillet becomes dry, add small amounts of additional water as needed.
  3. Add potatoes and milk and stir well. Increase heat to medium-high. Cook without stirring until bottom of mixture is nicely browned, 4 to 6 minutes. Add parsley, salt and pepper.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 301
  • Carbohydrate Content: 59 g
  • Cholesterol Content: 5 mg
  • Fat Content: 5 g
  • Fiber Content: 6 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 63 mg