Solyanka: a Potato & Cabbage Casserole

"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."
 
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Ready In:
1hr 20mins
Ingredients:
14
Yields:
1 casserole
Serves:
6
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ingredients

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directions

  • 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.

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