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Irish - Dilled Cabbage Potatoes

Source of Recipe

from bhgcom


Recipe Introduction

This is made of mashed potatoes, onion, and cabbage. Good with barbecued chicken.

Recipe Link: www.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=4803

List of Ingredients

4 large baking potatoes, (2 pounds)
3 cups shredded cabbage
1/2 cup chopped onion
1 tablespoon Olive oil or vegetable oil
1/4 cup water
1 tablespoon soy sauce
1/2 teaspoon dried dill seed
2 tablespoons butter or replacement
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 to 4 tablespoons milk, depends on desired consistency
sour cream, optional
snipped fresh dill weed or chives, optional


Recipe

Scrub the potatoes well with a brush.
Pat dry. Prick with a fork.
Bake at 425 degrees F for 40 to 60 minutes or until tender.
Saute the cabbage and onion in a medium saucepan for 5 minutes.
Add the water, soy sauce, and dill seed.
Bring to a boil. Cover and simmer for about 10 minutes.
Cut a thin lengthwise wedge from the top of each potato.
Gently scoop out the insides with a spoon, leaving a 1/4 inch shell.
Mash the potato insides in a medium bowl.
Stir in the butter, lemon juice, salt, and pepper.
Stir in the cabbage mixture.
Add milk to make it your desired consistency.
Spoon the mixture into the baked shells.
Place stuffed potatoes in a shallow baking pan. Do not cover.
Bake at 425 degrees F for 15 minutes or until heated through.
Top with sour cream and snipped dill or chives, if desired.
Makes 4 side dish servings.

Note: May be made 1 day ahead and refrigerated. Then cover
and bake at 425 degrees for 15 minutes. Uncover and bake for
10 to 15 minutes more or until heated through.

Nutritional info per serving:
calories 273, total fat 10g, saturated fat 2g, cholesterol 1mg
sodium 463mg, carbohydrate 40g, fiber 6g, protein 7g,
vitamin A 7%, vitamin C 82%, calcium 7%, iron 13%