(serves 6)
Ingredients:
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
paprika
Directions:
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.