Robin's Fresh Potato-Cabbage Casserole With Dill
1 large onion (or 3 green onions)
1 tbs sesame oil
1 small cabbage (about 1 1/2-2lbs)
1 tbs vegetable seasoning salt or 1/2 tsp sea salt
3lbs potatoes
1/2 cup chopped fresh dill, plus additional fresh
dill for garnish
1/4 tsp white pepper
1/2 cup water
Preheat oven 350 degrees.
Chop large onion in large chunks, or green onions
accordingly.
Quarter cabbage, cut out core, cut each quarter in
half again lengthwise, then across into 1-inch
slices. In large frying pan heat oil. Add onion.
Sauté over medium heat until transparent, 4-6
minutes. Add cabbage to onion. Stir. Sprinkle salt
on; continue to sauté while preparing potatoes.
Peel, wash & cube potatoes. Transfer onion/cabbage
mix to a 6 quart casserole dish. Add potatoes to
casserole along with dill, pepper and water. Cover
and bake 1 hour. Serve immediately with fresh dill
for garnish.
Feeds a family of 4-6.
NOTE: You can halve this recipe for smaller
families.
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