Cabbage-Kefir Stuffed Baked Potato

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