Potato-Cabbage Casserole
For a complete meal in the Irish tradition, serve the casserole with Irish Stew or corned beef and a hearty serving of Irish Soda Bread.
Potato-Cabbage Casserole
For a complete meal in the Irish tradition, serve the casserole with Irish Stew or corned beef and a hearty serving of Irish Soda Bread.
Servings: 6 servings
Ingredients
- 4 Medium Baking potatoes peeled
- 1 C. Green cabbage shredded
- ¼ Medium Onion shredded
- ½ Tbls. Vegetable oil
- ½ C. Horseradish
- 1 Tsp. Caraway seed
- ¾ C. Heavy cream substitute evaporated skim milk to reduce fat
- Salt and Pepper to taste
- 4 Tbls. Margarine or butter
Directions
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Slice peeled potatoes ¼” thick and place in medium-size stock pot. Cover with cold water and bring to a boil. Turn heat down and simmer for 15-20 minutes or until potatoes are fork tender.
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While potatoes are cooking, shred cabbage and onion. Heat oil in medium-size sauté pan. Add cabbage and onion and sauté until tender. Add salt, pepper and caraway.
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Rub a 2-quart baking dish with butter or margarine. Place a third of drained potatoes on bottom of dish; sprinkle with cup of horseradish, followed by a of the cabbage mixture; top with of cream. Repeat layers twice. Top off with remaining butter.
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Bake at 350° for 25 minutes
