The recipe below is from the Moosewood Cookbook.  It is one of our favorite ways to use cabbage and potatoes together.  You can also use this recipe for a stovetop, one-pan version by simply topping the cabbage mix with the potatoes right in the pan you sautéed it in.

• 4 medium potatoes
• 4 cups shredded cabbage
• 1 1/2 cups chopped onion
• 3 Tbs butter
• 1/2 tsp caraway seed
• 1 1/2 tsp salt
• 1/2 tsp dill weed
• black pepper
• 1/4 cup sunflower seeds
• paprika
• 1 1/2 cups cottage cheese
• 1/2 cup sour cream
• 1/2 cup yogurt
• 2 Tbs cider vinegar

Scrub (don’t peel) the potatoes, cut into small pieces and boil until mashable.  Drain and mash, while still hot, with cottage cheese, sour cream and yogurt.  Sauté onions in butter with 1/2-tsp salt.  After five minutes add caraway, cabbage and remaining salt.  Sauté until cabbage is tender.  Combine with potato mixture, and add everything except 2 Tbsp. sunflower seeds and paprika.  Spread into a deep buttered casserole.  Top with paprika and remaining sunflower seeds.  Bake at 350 degrees uncovered 35-40 minutes.