Here's a favourite recipe for cabbage and potatoes from Anne.
Adapted from: Mollie Katzen, Moosewood Cookbook, New Revised Edition, (Ten Speed Press, 1992).
4 medium potatoes (about 2 lbs.)
1½ cups cottage cheese (lowfat OK)
1 cup firm yogurt (or use some sour cream)
1 Tbsp. butter
2 cups chopped onion
¾ to 1 tsp. salt
1 tsp. caraway seeds
1 small head green cabbage, shredded (about 6 cups)
2 medium carrots, shredded
4-5 medium cloves garlic minced (optional)
1 Tbsp. dill (3 Tbsp. if using fresh)
Lots of black pepper, to taste
3 Tbsp. cider vinegar
½ cup sunflower seeds
(1)Preheat oven to 350˚F. Lightly 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 transfer to a large bowl.
(3)Mash the potatoes while still hot, adding cottage cheese and yogurt.
(4)Melt the butter in a large, deep skillet. Add onions and salt, and sauté about 5 minutes. Add caraway and cabbage, and sauté about 10 more minutes, stirring occasionally and covering in between.
(5)When the cabbage is tender, add carrots, optional garlic, and dill. Cook about 5 more minutes, and remove from heat.
(6)Add the sautéed vegetables and all remaining ingredients, except sunflower seeds and paprika, to the mashed potatoes. Mix well and spread into the prepared pan. Sprinkle the sunflower seeds and paprika on top.
(7)Bake uncovered 35-45 minutes, or until heated through and lightly browned on top. Serve hot.