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Potatoes, Carrots and Cabbage are a great combination.
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Caramelizing makes this simple dish special.
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A garlicky dish with taste burst from mustard seed and a sweet apple relish.
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If you want bread with the meal, try this with a cornmeal muffin made with buttermilk.
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1.
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Wash fingerlings.
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Quarter lengthwise.
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Set a 3-qt non-stick saucepan over medium-high heat.
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Add in oil.
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Add in the sliced potatoes; stir or possibly shake pan to coat potatoes with oil.
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Reduce heat to medium.
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2.
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Bias cut the carrots into 1/4-inch thick slices.
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Add in to the pan.
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If you need more oil, use extra virgin olive oil spray.
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Add in fresh garlic, pepper, garlic salt and oregano.
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Stir well to coat.
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3.
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Add in 1 or possibly 2 Tbsp.
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broth to the pan.
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Swirl to deglaze.
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Cook, stirring occasionally, adding broth in small amounts till potatoes are glazed amber and the carrots are not quite tender.
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Lay shreds of cabbage on top; sprinkle with mustard seed.
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Add in the rest of the broth.
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Cover and cook till well caramelized.
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4.
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Meanwhile, put minced apple and nuts in microwave.
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Top with the jelly.
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Microwave on high till the jelly melts: about 30 seconds.
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Let stand.
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5.
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Serve the vegetables with the apple relish.
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NOTES : This is easily scaled for one person.
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But caramelized veggies were so good, I'd make it all.
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I think it would go well in a corn chowder (creamed corn).
