Ingredients

• 4 large baking potatoes
• 3 cups finely shredded cabbage
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 3 cloves garlic
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup sour cream
• Chopped fresh dill or chives
• Chopped fresh parsley
• Crumbled bacon (optional)

Directions

1. Scrub potatoes and prick with a fork. Bake in a 400-425°F oven for 40 to 60 minutes or until nearly done. When potatoes are cool enough to handle, cut a neat oblong “lid” in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid separately.

2. 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.

3. Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.

4. You can top this with shredded cheese for a variation.

5. Place potatoes in a shallow baking pan. Bake in a 425°F oven for 15 minutes. Place saved lid lightly on top and serve.

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