Empanada Vegetable Filling


Serves: 8
Total Calories: 111

Ingredients

2 tablespoons butter or margarine
3 onions, chopped
3 green peppers, chopped
1 head cabbage, chopped fine
4 carrots, grated
1/4 cup parsley
1/4 cup dill weed
6 hard-boiled eggs, chopped
salt and pepper, to taste

Directions:

Sauté onions and peppers in butter. Add the rest of the ingredients and cook for three minutes.

Nutritional Facts:

Serves: 8
Total Calories: 111
Calories from Fat: 45

This Empanada Vegetable Filling recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.




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