Active Work Time: 10 minutes
Total Preparation Time: 35 minutes
2 boiling potatoes, such as red potatoes, cut into quarters then crosswise into thirds
1/2 small green cabbage, cut into 4 wedges
1 teaspoon caraway seeds
Nonstick cooking spray
1 teaspoon grated onion
1 clove garlic, minced
3/4 teaspoon salt
1 cup plain yogurt
Place the potatoes in a steamer basket set over simmering water. Arrange the cabbage wedges in a single layer over the top of the potatoes. Cover them and steam until the potatoes and cabbage are tender, about 25 minutes.
While the vegetables are steaming, toast the caraway seeds in a small skillet sprayed with nonstick cooking spray over medium heat, stirring, until the seeds turn light brown and are fragrant, 1 to 2 minutes. Remove them from the heat and cool slightly. Stir the seeds, onion, garlic and salt into the yogurt until blended.
Divide the steamed vegetables among serving dishes and spoon over the caraway yogurt.
4 servings. Each serving: 81 calories; 482 mg sodium; 8 mg cholesterol; 2 grams fat; 1 gram saturated fat; 13 grams carbohydrates; 4 grams protein; 1.97 grams fiber.Copyright © 2014, Los Angeles Times