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Low – Calorie Vegetarian Cholent

Ingredients

  • 3 ea Garlic Cloves – diced
  • 2-3 ea Onions – sliced
  • 4 tb Oil
  • 1/2 ea Eggplant; cut into 1- inch cubes
  • 1 md Cabbage – shredded (2-3 cups)
  • 8 ea Whole Plum Tomatoes a 16 oz can Whole Tomatoes
  • 1 lb Tofu – cut into 1 1/2 inch cubes 3 medium Potatoes – cubed
  • 1/2 c Barley Rice – checked
  • 1 1/2 ts Oregeno
  • 1 tb Basil
  • 2 ea Bay Leaves
  • 2 ts Salt
  • 1/4 ts Cayenne Pepper (optional)
  • 3 ea Zucchini – cut into 3-inch pieces
  1. In a large stainless steel pot, saute garlic and onions in oil until  tender.
  2. Add remaining ingredients except zucchini. Cover and bring  to a boil. Reduce heat and simmer for 1/2 hour.
  3. Add zucchini and  cook over very low heat for 10 minutes. Place pot on a covered  stove-top (blech) over very low heat or in a 200-225F oven and cook  overnight.

Note:

A crockpot may also be used.

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