Janet here: I grew up in a house where St. Patty's Day was a big deal. My mother's father, Michael Aloysius Martin, emigrated from Ireland to the States as a young man so she took the day seriously, requiring that we all wear something green. I also remember her drawing green freckles on my nose and that I actually went to school that way. Needless to say I not one of the cool kids.
Not surprisingly, we always had corned beef and cabbage on St. Patty's Day. I remember liking it, although as I look back on it I wonder why. Everything was boiled for God's sake.
As a vegetarian, I no longer think corned beef on St. Patty's Day. I do, however, love cabbage, especially served in this tasty, meatless meal inspired by one of my go-to early vegetarian cookbooks, The Moosewood Cookbook. The sauteed cabbage with onions and caraway seeds adds a wonderful zip to the comforting mashed potatoes. Enjoy and Erin Ga Bragh!
Cabbage Casserole
ingredients
4 medium potatoes, cut into pieces, skin on
2 tablespoons butter (this is not a time for olive oil my friends)
1 plus cups diced onion
about 3 cups of sliced cabbage
1 teaspoon caraway seeds
3/4 teaspoon dill
salt and pepper to taste
2 teaspoons cider vinegar
1 1/2 cups low fat cottage cheese
1 cup sour cream.
2 teaspoons sunflower seeds
paprika to taste
method
After cutting the potatoes into boiling pieces, add to water and boil until just done. Drain and put into a bowl with the cottage cheese, sour cream, dill and salt and pepper. Mash up into mashed potatoes.
While the potatoes are cooking, saute the onions for a couple of minutes. Add the caraway seeds and cabbage and saute until the cabbage and onions are just done. Add to the bowl of mashed potatoes with the cider vinegar. Mix well.
Place into a casserole. Sprinkle sunflower seeds and paprika to taste on top. Bake, uncovered, at 350 degrees for 30 minutes or until hot.
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