Potato-Cabbage Casserole

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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.

AdobeStock 23508237
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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
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350° for 25 minutes