3/4 pound potatoes
2 tablespoons unsalted butter
1 onion, chopped fine
3/4 teaspoon caraway seeds
1 tablespoon vegetable oil
3 cups chopped cabbage
3 tablespoons sour cream
2 tablespoons water if necessary
3 tablespoons finely chopped fresh dill
Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste.