Ingredients
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6 cups cabbage, coarsely chopped
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3 medium potatoes, unpeeled, cut into 1-inch cubes
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2 cups carrots, sliced 1/2 inch thick
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1 1/2 cups leeks, white part only, sliced 1/2 inch thick
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1 teaspoon caraway seed
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2 teaspoons paprika
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups water
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6 ounces shredded low-fat cheddar cheese (1-1/2 cups)
Instructions
- Place cabbage, potatoes, carrots, and leeks in a 4-quart Dutch oven.
- Sprinkle spices over vegetables and mix well.
- Add water.
- Bring mixture to a boil over medium heat, stirring occasionally.
- Cover, reduce heat to low, and simmer 30 minutes.
- Preheat oven to 350 degrees.
- Spread cheese evenly over cooked vegetables.
- Place in oven and bake, covered, 25 minutes.
- Serve as is or over any cooked grain.