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.