"Austrian Noodles & Cabbage" (page 213), or krautfleckerln as it is known in
Eastern Europe, is a simple
dish consisting of onion, cabbage, and linguine. Cooked linguine is added
to sautéed onion and cabbage, and seasoned with caraway seed and a pinch of
sugar. The recipe calls for the addition of two tablespoons of margarine to the
final mix, as well as oil for sautéing the veggies. Because this is the only liquid
in the dish, a substitution was necessary, and I used about ½ cup mild
vegetable broth to replace the oils. This is a simple dish that goes together quickly using ingredients you don't have to go shopping for. The recipe notes suggest serving this with
baked tempeh and cinnamon-laced applesauce.
"Keeping it McDougall Friendly" checklist:
ü Omit the oil when sautéing the veggies. Use a nonstick skillet and/or a little water, broth, or sherry for the sauté liquid.
ü Use whole grain linguine.
ü Omit the margarine, and instead add ½ cup broth to the final mixture of linguine and vegetables.