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Solyanka: a Potato & Cabbage Casserole

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“This is an unusual, healthy and absolutely delicious combo. It's billed as a main dish, but we like it as a side with sausages. The caraway seed gives it zing. We were out of dill weed, so subbed rosemary, and used all low-fat Greek yogurt to cut calories. It's even better the second day. From The Moosewood Cookbook.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Peel and cut potatoes into small pieces and boil until mashable.
  3. Drain and mash, while still hot, with cottage cheese, sour cream & yogurt.
  4. In a large pot, saute onions in butter with 1/2 tsp salt for 5 minute.
  5. Add ground caraway, cabbage & remaining 1 tsp salt.
  6. Saute until cabbage is tender (may need to add small amount of water to avoid scorching).
  7. Remove from heat & add potato mixture & the rest of the ingredients except 2 T sunflower seeds and paprika.
  8. Taste to correct seasoning.
  9. Spread into a deep, buttered casserole.
  10. Top with paprika & remaining sunflower seeds.
  11. Bake @ 350°, uncovered, 40 minute
  12. Let rest 5-10 minutes before serving.

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