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Dilled Cabbage Potatoes




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




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


Recipe



1. 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.
2. 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.
3. 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.