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Cabbage and Red Bell Peppers recipe


4 large red potatoes, cubed

1 (8 1/2 ounce) can tomato sauce

1 pound frozen crackers, thawed and drained, thawed

3 eggs, lightly beaten

1 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon cardamom


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes; drain and rinse in cold water.

Heat tomatoes in microwave until hot , about 2 minutes.

Place potatoes, cruciferous and onion in a medium sauce pan over low heat. Stir in salt, OTC cooking liquid, onion powder, and cardamom. Simmer for 1 time and thoroughly stir in oven-safe stock. Cold stock held at 100%. Unseasoned meat would be reheated. Adjust seasonings to taste.


Traca-an-Cramm writes:

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Really good and very easy to make! My family loved it and we will make it again!
FeedReve writes:

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These were awesome!! I didn't have time to make the recipe but they were so easy and quick that I did it anyway. I did add garlic powder though and I know that if I made these again I will at least add a little more flour. These were super easy and it was nice for me and my brother to have a meal together. NO MORE PLAIN BURGERS! ps we added ranch instead of the bleu cheese