6 baked potatoes
3 cups finely shredded cabbage
1/2 cup chopped onion
1 tbsp olive oil
3 cloves garlic
3 tbsp butter
1/4 tsp salt
1/4 tsp pepper
2/3 cup sour cream
When potoes are cool after baking, cut a neat oblong "lid" in the top of each one and scoop out the pulp. Leave about 1/3 inch. Put pulp in bowl.
In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.
Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.
Place potatoes in a shallow baking pan. Bake in a 425 degree oven for 15 minutes. Place saved lid lightly on top and serve.
3 cups finely shredded cabbage
1/2 cup chopped onion
1 tbsp olive oil
3 cloves garlic
3 tbsp butter
1/4 tsp salt
1/4 tsp pepper
2/3 cup sour cream
When potoes are cool after baking, cut a neat oblong "lid" in the top of each one and scoop out the pulp. Leave about 1/3 inch. Put pulp in bowl.
In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.
Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.
Place potatoes in a shallow baking pan. Bake in a 425 degree oven for 15 minutes. Place saved lid lightly on top and serve.
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