Salami Vegetable Bake Recipe
Ingredients
| Potatoes | 4 Medium, peeled | |
| 2 carrots, sliced (1 cup) | ||
| Onion | 1 Medium, sliced | |
| Water | 1/3 Cup (16 tbs) | |
| Minced garlic | 1/4 Teaspoon, dried | |
| Shredded cabbage | 3 Cup (16 tbs) | |
| Hot water | 1/2 Cup (16 tbs) | |
| 2 1/2 teaspoons instant beef bouillon granules | ||
| Caraway seed | 1 1/2 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| 1 8-ounce carton plain yogurt or dairy sour cream | ||
| Hard salami | 2 4 Ounce, sliced | |
Directions
In a 2-quart casserole combine the potatoes, carrots, onion, water, and garlic.
Micro-cook, covered, on 100% power (HIGH) about 10 minutes or till, vegetables are crisp-tender, stirring after 5 minutes.
Stir in cabbage.
Stir together water, bouillon granules, and caraway till granules are dissolved.
Add to vegetable mixture.
Micro-cook, covered, on 100% power (HIGH) 4 1/2 minutes, stirring once.
Stir flour into yogurt or sour cream.
Stir into vegetable mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 minutes, stirring once.
Stir again.
Fold the salami into quarters, then arrange around outer edge of the casserole, pressing salami into vegetable mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 1/2 minutes.
Spoon off fat.
Micro-cook, covered, on 100% power (HIGH) about 10 minutes or till, vegetables are crisp-tender, stirring after 5 minutes.
Stir in cabbage.
Stir together water, bouillon granules, and caraway till granules are dissolved.
Add to vegetable mixture.
Micro-cook, covered, on 100% power (HIGH) 4 1/2 minutes, stirring once.
Stir flour into yogurt or sour cream.
Stir into vegetable mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 minutes, stirring once.
Stir again.
Fold the salami into quarters, then arrange around outer edge of the casserole, pressing salami into vegetable mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 1/2 minutes.
Spoon off fat.
Chef
