Sour Cream Cabbage And Potato Casserole Recipes

Steps:

• Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
• Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
• Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
• In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
• Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

Steps:

• Melt fat in large frying pan.
• Add cabbage and cook on low for 15 mins, stirring occasionally.
• Add salt, pepper, sugar and sour cream.
• Stir until well blended, but do not boil.
• Serve hot when ready.

Steps:

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

Steps:

• Boil whole potatoes for 15 minutes.
• Cool; peel and grate into large bowl.
• (I grate the onion while the potatoes boil).
• Add remaining ingredients to potato/onion mixture; mix well.
• Place in greased 9x13 baking dish, or equivalent, and cover.
• Refrigerate overnight.
• Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
• (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).

Steps:

• In a large bowl, mix all ingredients together.
• Bake in a 9"x13" glass dish for one hour at 350 degrees F.
• Put crushed potato chips on top, bake an additional five minutes.
• Serve and enjoy.

Steps:

• Shred cabbage medium fine; set aside.
• Heat margarine in skillet; saute garlic.
• Add cabbage and water.
• Cover tightly, bring to a boil.
• Reduce heat, simmer 10 minutes.
• Combine sour cream with vinegar, sugar, salt and egg; blend thoroughly.
• Pour over cabbage; bring to a quick boil and serve immediately.