7 red potatoes
1/4 head cabbage, shredded
1/2 pound mushrooms, sliced
1 small onion, chopped
3 cloves garlic, minced
1 large carrot, grated
1/4 cup sunflower seeds or more
1/2 cup raisins
2 tbs. butter or margarine
1/2 cup nonfat yogurt
1 tbs. oil
pepper to taste
splash of white wine
Preheat oven to 350 degrees. Cook the potatoes in their skins.
Heat the oil in a skillet over medium heat. Saute the garlic, then
onion, until soft. Add the mushrooms, sautee until they shrink a
bit; add the cabbage, then a splash or two of white wine, continue
stirring until the cabbage softens a bit. Add the carrots, sunflower
seeds, and raisins, stir, and set aside.
Mash the potatoes with a hand masher (not too smooth, the chunks
of skin should still be noticable); add the butter and yogurt,
season with pepper.
Spread the mushroom/cabbage mixture with all juices in a 9" x 9"
pyrex baking dish. Cover with the potato mixture and smooth it
out. Bake at 350 for 30 minutes; let cool for about 5 minutes and
serve. Crusty bread and a green salad would be good accompaniments.
Serves 2 or 3.