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Cabbage-Kefir Stuffed Baked Potato

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Kefir originated in the Caucasus mountains where the tribes highly prized and carefully guarded their starter cultures. Today, both kefir and culture are widely available.

Kefir originated in the Caucasus mountains where the tribes highly prized and carefully guarded their starter cultures. Today, both kefir and culture are widely available.

2 large russet potatoes
1 tsp (5 ml) extra-virgin olive oil
1 Tbsp (15 ml) butter
2 cups (500 ml) white cabbage, finely shredded
2 cloves garlic, minced
Vegetable salt, such as Herbamare, to taste
1 cup (250 ml) kefir
1/2 cup (125 ml) green onion, chopped
1 tsp (5 ml) fresh parsley, chopped

Preheat the oven to 375°F (190°C). Carefully wash and dry potatoes then brush them with olive oil. Wrap each in aluminum foil and bake for 45 minutes or until soft.

In the meantime, heat butter in a pan and saut?abbage and garlic until tender; season with vegetable salt. If the cabbage is too dry and sticks to the pan, add 1/4 cup (60 ml) filtered water.

To serve, cut a cross on top of each potato using a sharp knife then press the sides until the potato opens like a flower (also known as a rosette). Stuff the potatoes with saut? cabbage and top with kefir, green onion and parsley. Place onto plates and serve with a side of blanched baby carrots.

Source: alive #231, January 2002

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