A simple potato and vegetable casserole that’s good for a winter’s cold days with rustic bread.
2 tablespoons (30 ml) olive oil
1 cup (160 g) onion, sliced
2 cups (180 g) cabbage, chopped
2 cups (300 g) cauliflower, chopped
1 teaspoon (3 g) garlic, crushed
1 cup (230 g) plain fat-free yogurt
2 cups (450 g) canned white kidney beans
1/4 cup (16 g) fresh dill, chopped
1/2 teaspoon (1.3 g) paprika
1. Preheat oven to 325°F (170°C, or gas mark 3). Boil or microwave the potatoes until nearly done. When cool enough, peel if desired.
2. Heat the olive oil in a large skillet over medium-high heat. Saute the onions until soft. Add the cabbage, cauliflower, and garlic, and fry until the cabbage and cauliflower are just tender.
3. Add the yogurt to the vegetable mixture. Drain and rinse the white beans and add to the vegetable mixture. Mix thoroughly and set aside.
4. Slice the potatoes into rounds and put half the slices on the bottom of a 9 x 13-inch (23 x 33-cm) baking dish sprayed with nonstick vegetable oil spray. Spread the vegetable mixture over the potatoes. Cover with the remaining potatoes. Sprinkle with dill and paprika. Bake for 20 minutes.