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Categories:
potatoes onions cabbage butter olive oil fresh dill caraway seeds cottage cheese plain yogurt salt pepper vinegar parsley paprika
Viewed: 92 - Published at: 3 years agoIngredients
- 4 -5 potatoes
- 2 onions, chopped
- 4 cups cabbage, shredded
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons caraway seeds
- 1 12 cups cottage cheese
- 1 cup plain yogurt
- salt
- pepper
- 2 tablespoons vinegar
- fresh parsley
- paprika
Method
- Preheat oven to 350 degrees farenheit.
- Peel and cook potatoes.
- Add butter and oil together in a large pot.
- Add the onions and cabbage and saute for 10 minutes.
- Stir in dill and caraway seeds; cook for another minute.
- Remove from heat.
- Cover, and let rest for 15 minutes.
- Mash together potatoes, cottage cheese, yogurt, salt and pepper.
- Stir into cabbage pot.
- Stir in vinegar.
- Turn into a buttered casserole.
- Bake uncovered for 45 minutes or until the casserole bubbles and sizzles.
- Sprinkle with chopped parsley and paprika for an eclectic green and red design.
