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This is an unusual, healthy and absolutely delicious combo. It's billed as a main dish, but we like it as a side with sausages. The caraway seed gives it zing. We were out of dill weed, so subbed rosemary, and used all low-fat Greek yogurt to cut calories. It's even better the second day. From The Moosewood Cookbook.
- 4 potatoes, medium
- 1 1⁄2 cups cottage cheese
- 1⁄2 cup sour cream or 1⁄2 cup Greek yogurt
- 1⁄2 cup plain yogurt
- 3 tablespoons butter
- 1 1⁄2 cups white onions, chopped
- 1 1⁄2 teaspoons salt, divided
- 4 cups cabbage, packed, shredded
- 1⁄2 teaspoon caraway seed, ground
- 1⁄2 teaspoon dill weed or 1⁄2 teaspoon rosemary
- 2 tablespoons cider vinegar
- 1⁄4 cup sunflower seeds, divided
- black pepper, to taste
- Preheat oven to 350°.
- Peel and cut potatoes into small pieces and boil until mashable.
- Drain and mash, while still hot, with cottage cheese, sour cream & yogurt.
- In a large pot, saute onions in butter with 1/2 tsp salt for 5 minute.
- Add ground caraway, cabbage & remaining 1 tsp salt.
- Saute until cabbage is tender (may need to add small amount of water to avoid scorching).
- Remove from heat & add potato mixture & the rest of the ingredients except 2 T sunflower seeds and paprika.
- Taste to correct seasoning.
- Spread into a deep, buttered casserole.
- Top with paprika & remaining sunflower seeds.
- Bake @ 350°, uncovered, 40 minute
- Let rest 5-10 minutes before serving.