Preparation time: 30 minutes Cooking time: 35 to 45 minutes Easy - for beginners Serves: 6


From the Moosewood Cookbook pg 136. A casserole of mashed potatoes, carrots and cabbage.


  • 4 md potatoes (about 2 lbs.)
  • 1 1/2 cups cottage cheese (lowfat ok)
  • 1 cup firm yogurt
  • 1 Tbl. butter or margarine
  • 2 cups chopped onion
  • 3/4 to 1 tsp. salt
  • 1 tsp. caraway seeds
  • 1 sm head green cabbage, shredded (about 6 cups)
  • 2 md carrots, shredded
  • 4 to 5 md cloved garlic, minced
  • 1 Tbl dill (3 Tbl., if using fresh)
  • lots of black pepper, to taste
  • 3 Tbls. cider vinegar
  • Toppings:
  • 1/2 cup sunflower seeds
  • paprika


Preheat oven to 350F. Lightly grease a 2-quart casserole or its equivalent. Scrub the potatoes, cut them into small pieces and boil until mashable. (You can do Steps 4 and 5 while the potatoes boil.) Drain the potatoes and transfer to a large bowl. Mash the potatoes while still hot, adding cottage cheese and yogurt. Melt the butter or margarine in a large, deep skillet. Add onions and salt, and saute about 5 minutes. Add caraway and cabbage, and saute about 10 more minutes, stirring occasionally and covering in between. When the cabbage in tender, add carrots, garlic, and dill. Cook about 5 more minutes and remove from heat. Add the sauteed vegetables and all remaining ingredients to the mashed potatoes. (except the toppings) Mix well and spread into the prepared pan. Sprinkle the sunflower seeds and paprika on top. Bake uncovered 35 5o 45 minutes, or until heated through and lightly browned on top. Serve hot.


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