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4
large baking potatoes (2 pounds)
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3
cups shredded cabbage
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1/2
cup chopped onion
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1
tablespoon olive oil or cooking oil
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1/4
cup water
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1
tablespoon soy sauce
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1/2
teaspoon dried dillseed
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2
tablespoons margarine or butter
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1
teaspoon lemon juice
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1/4
teaspoon pepper
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1/4
teaspoon salt
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2
- 4
tablespoons milk
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Dairy sour cream
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Snipped fresh dillweed or chives (optional)
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.
- Servings Per Recipe 4,
- Calories 273,
- Protein (gm) 7,
- Carbohydrate (gm) 40,
- Fat, total (gm) 10,
- Cholesterol (mg) 1,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 6,
- Vitamin A (RE) 72,
- Vitamin C (mg) 48,
- Sodium (mg) 463,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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