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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
4 medium baking potatoes, peeled |
1 cup green cabbage, shredded |
1/4 medium onion, shredded |
1/2 tablespoon vegetable oil |
1/2 cup horseradish |
1 teaspoon caraway seed |
3/4 cup heavy cream (substitute evaporated skim milk to reduce fat) |
salt and pepper |
4 tablespoons margarine or 4 tablespoons butter |
Directions:
1. Slice peeled potatoes 1/4 inch thick and place in medium-size stock pot.
2. Cover with cold water and bring to a boil.
3. Turn heat down and simmer for 15 to 20 minutes or until potatoes are fork tender.
4. While potatoes are cooking, shred cabbage and onion.
5. Heat oil in medium-size sauté pan.
6. Add cabbage and onion and sauté until tender.
7. Add salt, pepper and caraway.
8. Rub a 2-quart baking dish with butter or margarine.
9. 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.
10. Repeat layers twice.
11. Top off with remaining butter.
12. Bake at 350° for 25 minutes.
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