4 large baking potatoes (2 lbs)
3 cups shredded cabbage
½ cup chopped onion
1 Tablespoon olive oil or cooking oil
¼ cup water
1 Tablespoon soy sauce
½ teaspoon dries dillseed
2 Tablespoons butter
1 teaspoon lemon juice
¼ teaspoon pepper
¼ teaspoon salt
3 Tablespoons milk
Dairy sour cream
Dillweed or chives (optional)

1. Scrub potatoes with a brush. Pat dry. Prick skins with a fork and bake until tender
2. Meanwhile, in a saucepan cook cabbage and onion in hot oil for 5 minutes. Add water, soy sauce, and dillseed; bring to boiling. Simmer covered for 10 minutes.
3. Cut a thin lengthwise from the top of each potato. Using a spoon gently scoop out pulp leaving a ¼ inch-thick shell.
4. In a bowl mash potato pulp; stir in butter, lemon juice, salt, and pepper. Stir in cabbage onion mixture. Add milk to desired consistency. Spoon the mixture back into shells. Place potatoes back in Dutch oven and bake 15 minutes or until heated through.
5. Serve topped with sour cream, dillweed, and chives.

Serves 4 or more depending on how you slice them.

Recipe by Todd and Callie Gidney