Cabbage and Yukon Gold Potato Casserole

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* Exported from MasterCook *

 

Cabbage-and-Yukon Gold Potato Casserole

 

Recipe By : Deborah Madison, Cooking Light Jan-Feb 2000

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups sliced peeled Yukon Gold or baking potato -- (about 1

lb.)

8 cups (1 " thick) sliced green cabbage -- (about 1 1/2 lbs)

1 tablespoon butter

2 tablespoons chopped fresh or 2 t. dried rubbed sage -- or dill

1 garlic clove -- 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

1/2 cup shredded part-skim mozzarella cheese -- (2 ounces)

1/4 cup grated fresh Parmesan cheese -- (1 ounce)

2 large eggs

1 large egg white

 

1. Preheat oven to 350°.

 

2. Place potato in a large Dutch oven, and cover with water. Bring potato to a

boil, and cook for 6 minutes or until tender. Remove potato with a slotted

spoon, reserving cooking liquid in pan. Place potato in a large bowl, and set

aside. Add cabbage to the cooking liquid in pan, and cook for 5 minutes. Drain

well. Add the cabbage to potato.

 

3. Melt the butter in a small skillet over medium heat; add sage and garlic.

Cook for 1 minute, stirring constantly. Stir the chopped sage mixture, salt,

and pepper into potato mixture. Spoon potato mixture into a 2 1/2-quart

casserole dish coated with cooking spray.

 

4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine

flour, milk, and remaining ingredients, and stir with a whisk. Pour milk

mixture over potato mixture (do not stir). Bake at 350° for 50 minutes or until

casserole is lightly browned. Yield: 6 servings (servings size: about 1 1/2

cups)

 

Calories 225 (30% from fat); Fat 7.4g (sat 3.9g, mono 2.2g, poly 0.6g): Protein

12.2g; Carb 28.5g; Fiber 4.2g; Chol 90mg; Iron 1.9mg; Sodium 613mg; Calc 256mg

 

KES 04/04/00

 

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