Solyanka: a Potato & Cabbage Casserole

Submitted by Elisabetta47

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Yields: 1 casserole
• Serves: 6

ingredients

• 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
• paprika

directions

1. Preheat oven to 350°.
2. Peel and cut potatoes into small pieces and boil until mashable.
3. Drain and mash, while still hot, with cottage cheese, sour cream & yogurt.
4. In a large pot, saute onions in butter with 1/2 tsp salt for 5 minute.
5. Add ground caraway, cabbage & remaining 1 tsp salt.
6. Saute until cabbage is tender (may need to add small amount of water to avoid scorching).
7. Remove from heat & add potato mixture & the rest of the ingredients except 2 T sunflower seeds and paprika.
8. Taste to correct seasoning.
9. Spread into a deep, buttered casserole.
10. Top with paprika & remaining sunflower seeds.
11. Bake @ 350°, uncovered, 40 minute
12. Let rest 5-10 minutes before serving.