Ingredients:
6 cups cabbage, coarsely chopped
3 medium potatoes, unpeeled, cut into 1-inch cubes
2 cups carrots, sliced 1/2 inch thick
1 1/2 cups leeks, white part only, sliced 1/2 inch thick
1 teaspoon caraway seeds
2 teaspoons paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups water
6 ounces shredded low-fat cheddar cheese ( 1-1/2 cups)
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 85 min.