Potato-cabbage Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 medium baking potatoes, peeled
• 1 cup green cabbage, shredded
• 1/4 medium onion, shredded
• 1/2 tablespoon vegetable oil
• 1/2 cup horseradish
• 1 teaspoon caraway seed
• 3/4 cup heavy cream (substitute evaporated skim milk to reduce fat)
• salt and pepper
• 4 tablespoons margarine or 4 tablespoons butter

Recipe

• 1 slice peeled potatoes 1/4 inch thick and place in medium-size stock pot.
• 2 cover with cold water and bring to a boil.
• 3 turn heat down and simmer for 15 to 20 minutes or until potatoes are fork tender.
• 4 while potatoes are cooking, shred cabbage and onion.
• 5 heat oil in medium-size sauté pan.
• 6 add cabbage and onion and sauté until tender.
• 7 add salt, pepper and caraway.
• 8 rub a 2-quart baking dish with butter or margarine.
• 9 place a third of drained potatoes on bottom of dish; sprinkle with cup of horseradish, followed by half of the cabbage mixture; top with of cream.
• 10 repeat layers twice.
• 11 top off with remaining butter.
• 12 bake at 350° for 25 minutes.