Directions:
- Slice peeled potatoes 1/4 inch thick and place in medium-size stock pot.
- Cover with cold water and bring to a boil.
- Turn heat down and simmer for 15 to 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 half of the cabbage mixture; top with of cream.
- Repeat layers twice.
- Top off with remaining butter.
- Bake at 350° for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.9 Kcal (607 kJ) | ||
| Calories from fat | 131.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.6g | 22% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 92.16mg | 4% | |
| Potassium | 93.37mg | 2% | |
| Total Carbs | 4.03g | 1% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 233.03 Kcal (976 kJ) | ||
| Calories from fat | 211.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.48g | 22% | |
|---|---|---|---|
| Cholesterol | 33.05mg | 7% | |
| Sodium | 148.21mg | 4% | |
| Potassium | 150.15mg | 2% | |
| Total Carbs | 6.48g | 1% | |
| Sugars | 3.43g | 9% | |
| Dietary Fiber | 1.89g | 5% | |
| Protein | 1.18g | 1% | |
| Vitamin C | 15.9mg | 16% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 47.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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