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Ingredients
- 1 cabbage head, shredded
- 2 large onions, thinly sliced
- 2 carrots, thinly sliced
- 1 large potato, diced
- 700ml/11⁄4pt skimmed milk
- 2 tablespoons low-fat yogurt
- 1 bay leaf
- 1⁄2 teaspoon dried dill
- 1⁄2 teaspoon dried rosemary
Instructions
- Put the cabbage, onions, carrots and potato in a heavy saucepan with
a little water. Cover and cook slowly until tender. - Add the milk, yogurt, bay leaf, dill and rosemary. Continue to cook for
a further 15 minutes. Serve hot.
