1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • 4 medium red-skinned potatoes
  • 1 ½ cups cottage cheese
  • 1 cup firm, plain yogurt
  • 1 Tbsp butter
  • 2 cups chopped onion
  • 1 tsp salt
  • 1 bunch collard greens, stems removed and leaves cut fine
  • 2 kohlrabi, peeled and diced
  • 1 small head cabbage, shredded
  • 2 carrots, shredded
  • 4-5 med cloves garlic, minced
  • 1 Tbsp dried dill or 3 Tbsp  fresh dill
  • lots of black pepper to taste
  • 1 tsp caraway seeds
  • ½ cup sunflower seeds
  • paprika to sprinkle on top
  • ½ cup grated cheddar cheese for topping


1. Preheat oven to 350 degrees and butter a 2 quart casserole dish

2. Scrub potatoes, dice into 1” pieces and boil until tender, about 20 minutes. Drain and set aside

3. Melt butter in a large, deep pot and sauté onions about 5 minutes. Add salt and caraway seeds. Add cabbage, collards and kohlrabi and sauté for 10 minutes. When greens are tender, add carrots, garlic and dill. Cook 5 more minutes and remove from heat.

4. In a large bowl mix cottage cheese and yogurt. Add cooked vegetables and all other ingredients and toss until coated.

5. Spread into the prepared pan and top with seeds cheddar and paprika. Bake for 45 minutes until heated through and lightly browned on top.

Adapted from “The New Moosewood Cookbook” by Mollie Katzen

See more recipes


Veggies in this recipe