Cabbage And Yukon Gold Potato Casserole

Total Time: 1 hr 22 mins Preparation Time: 20 mins Cook Time: 1 hr 2 mins

Ingredients

• Servings: 6
• 1 lb sliced peeled yukon gold potatoes or 1 lb baking potato
• 1 1/2 lbs sliced green cabbage, 1 inch thick slices
• 1 tablespoon butter
• 2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
• 1 clove garlic, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• cooking spray
• 1/3 cup all-purpose flour
• 1 1/3 cups 1% low-fat milk
• 2 ounces shredded part-skim mozzarella cheese
• 1/4 cup grated fresh parmesan cheese
• 2 large eggs
• 1 large egg

Recipe

• 1 preheat oven to 350 degrees.
• 2 place potato in a large dutch oven, and cover with water.
• 3 bring potato to a boil, and cook for 6 minutes or until tender.
• 4 remove potato with a slotted spoon, reserving cooking liquid in pan.
• 5 place potato in a large bowl, and set aside.
• 6 add cabbage to the cooking liquid in pan, and cook for 5 minutes.
• 7 drain well.
• 8 add the cabbage to potato.
• 9 melt the butter in a small skillet over medium heat; add sage and garlic.
• 10 cook for 1 minute, stirring constantly.
• 11 stir the chopped sage mixture, salt, and pepper into potato mixture.
• 12 spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
• 13 lightly spoon flour into a dry measuring cup; level with a knife.
• 14 combine flour, milk, and remaining ingredients, and stir with a whisk.
• 15 pour milk mixture over potato mixture (do not stir).
• 16 bake at 350 degrees for 50 minutes or until casserole is lightly browned.