Ingredients
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2 lbs russet potatoes
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8 oz carrots
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1 lb red cabbage (about 1/2 head)
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2 tbsp olive oil
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1 tsp ground cumin
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2 tbsp red wine vinegar
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1 (12 oz) pkg Nature's Promise® Turkey Meatballs
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1/2 cup fat-free milk
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2 sticks celery
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1/4 cup golden raisins
Steps
1
Peel the potatoes, cut into even-sized pieces and boil in lightly salted water until tender, about 20 min. Drain.
2
Meanwhile, peel the carrots and grate coarsely. Cut the cabbage into quarters, remove the core and slice the cabbage into strips.
3
Heat the oil and fry the cabbage, carrot and cumin for 5 min. Reduce heat to low, add 2/3 cup water and simmer 5 min. Add the vinegar and remove from heat.
4
Cook the meatballs according to package directions.
5
Warm the milk on low heat. Mash the potatoes and mix in the milk.
6
Cut the celery into thin slices. Combine the cabbage-carrot mixture, celery and raisins with the mashed potatoes and season with salt (inmoderation) and pepper.
7
Warm another 2 min. Serve with the meatballs.
