4 medium potatoes (about 2 pounds)
1 1/2 cups cottage cheese (lowfat is okay)
1 cup firm yogurt
1 tablespoon butter or margarine
2 cups chopped onion
3/4 to 1 tsp salt
1 tsp caraway seeds
1 small head cabbage, shredded
2 medium carrots, shredded
4 to 5 medium cloves garlic, minced
1 tablespoon dried dill, or 3 tablespoons fresh
lots of black pepper, to taste
3 tablespoons cider vinegar
1/2 cup sunflower seeds
1. Prehead the oven to 350 F. Lighly grease a 2-quart casserole or its equivalent.
2. Scrub the potatoes, cut them into small pieces, and boil until mashable. (You can do steps 4 and 5 while the potatoes boil.) Drain and trasnfer to a large bowl.
3. Mash the potatoes while still hot, adding cottage cheese and yogurt.
4. Melt the butter or margarine in a large, deep skillet. Add oniona dn salt, and saute about 5 minutes. Add carawy and cabbage, and saute about 10 more minutes, stirring occaisionally and covering in between.
5. When the cabbage is tender, add carrot, garlic, and dill. Cook about 5 more minutes, and remove from heat.
6. Add the sauteed vegetables adn all remaining ingredients except sunflower seeds and paprika to the mashed motatoes. Mix well and spread into the prepared pan. Sprinkle the sunflower seeds and paprika on top.
7. Bake uncovered 35 to 45 minutes, or until heated through and lighly browned on top. Serve hot.
Ingredients:1 small head cabbage
2 tablespoons peanut oil
2 cloves garlic, chopped
6 scallions, chopped (including green part)
2 tablespoons fresh ginger root, chopped
Coarse salt and freshly ground pepper to taste
1. Slice the cabbage into one inch pieces, thinly against the grain with a sharp knife. Heat the oil in a wok or heavy frying pan and stir-fry the garlic, scallions and ginger for two minutes.
2. Add the cabbage and season to taste. Stir-fry quickly until the color heightens and the leaves are slightly translucent. Remove and serve at once.
Ingredients:1 tablespoon vinegar, such as cider, white wine or even sherry
1 large head cabbage, quartered, cored, leaves separated and torn into large pieces
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch fresh chives, chopped
Salt and freshly ground black pepper
1. Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don’t overcook it – it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
from Moosewood New Classics
4 cups grated cabbage
2 cups peeled and grated carrots
3/4 cups diced red bell peppers
2 fresh green chiles, seeded
1 -1 1/2 cups diced shallots
1 garlic clove
2 tbls chopped fresh cilantro
2 tbls vegetable oil
2 tbls sesame oil
3 tbls rice vinegar or more to taste
2 tbls orange juice
1 tbls mirin or dry sherry
1 tbls soy sauce
3 tbls sugar or to taste
pinch of salt (optional)
Place the cabbage, carrots, peppers, chiles, shallots, garlic, and cilantro in a bowl. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the vegetables and toss thoroughly. Taste and if needed, add a pinch of salt or more vinegar.
Serve immediately or refrigerate until serving.