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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Got this out of a Jane Brody cookbook. I guess I like it because it has cheese! And I definitely use more than the recipe calls for. I wasn't sure about the prep time - think that would depend on various factors...so I upped it a little. Ingredients:
1 lb red potatoes or 1 lb yukon gold potato, unpeeled |
4 cups shredded green cabbage |
1 cup chopped onion |
1/4 cup milk |
1 tablespoon butter |
3 ounces cheddar cheese or 3 ounces other hard cheese, grated |
salt and pepper, to taste |
Directions:
1. Boil potatoes in lightly salted water until tender.
2. Drain,reserving the liquid,and set them aside to cool Using the reserved potato water,boil the cabbage and onion for about 5 minutes- Drain and set aside.
3. When potatoes are cool enough to handle,peel and mash with milk,butter,and salt and pepper,to taste.
4. Add the reserved onion and cabbage mixture.
5. Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.
6. Sprinkle with remaining cheese on top.
7. Heat in a moderately hot oven and let cheese on top brown slightly.
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