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.
Servings6servings
Ingredients
4Medium Baking potatoespeeled
1C.Green cabbageshredded
¼Medium Onionshredded
½Tbls.Vegetable oil
½C.Horseradish
1Tsp.Caraway seed
¾C.Heavy creamsubstitute evaporated skim milk to reduce fat
Salt and Pepper to taste
4Tbls.Margarine or butter
Directions
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.
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.
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.