Dilled Cabbage Potatoes

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Dilled Cabbage Potatoes

 

4 large baking potatoes (2 pounds)

3 cups shredded cabbage

1/2 cup chopped onion

1 tablespoon olive oil or cooking oil

1/4 cup water

1 tablespoon soy sauce

1/2 teaspoon dried dillseed

2 tablespoons margarine or butter

1 teaspoon lemon juice

1/4 teaspoon pepper

1/4 teaspoon salt

2 to 4 tablespoons milk

Dairy sour cream

Snipped fresh dillweed or chives (optional)

 

Scrub potatoes with a brush. Pat dry. Prick skins with a fork. Bake

in a 425 degree F oven for 40 to 60 minutes or until tender.

 

Meanwhile, in a medium saucepan cook cabbage and onion in hot oil for

5 minutes. Add water, soy sauce, and dillseed; bring to boiling.

Simmer, covered, about 10 minutes. Cut a thin lengthwise slice from

the top of each potato. Using a spoon, gently scoop out pulp leaving

a 1/4-inch-thick shell.

 

In a medium bowl mash potato pulp; stir in margarine or butter, lemon

juice, salt, and pepper. Stir in cabbage mixture. Add milk to desired

consistency. Spoon mixture into shells. Place potatoes in a shallow

baking pan. Bake, uncovered, in a 425 degree F oven for 15 minutes or

until heated through. To serve, top with sour cream and snipped dill

or chives, if desired. Makes 4 side-dish servings.

 

Make-ahead tip: Prepare stuffed potatoes; cover and chill up to 24

hours. To serve, bake, covered, in 425 degree F oven for 15 minutes.

Uncover and bake 10 to 15 minutes more or until heated through. Serve

as above.

 

Prep: 25 minutes

Bake: 55 minutes

 

Source: Better Homes and Gardens

 

 

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