Cabbage-and-Yukon Gold Potato Casserole

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Fresh sage is my herb of choice for preparing this casserole in the winter, but you can give it a summery touch by using fresh dill.
6 servings (serving size: 1 1/2 cups)


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3 cups sliced peeled Yukon Gold or baking potato ( 1 pound)
8 cups (1-inch-thick) sliced green cabbage (1 1/2 pounds)
1 tablespoon butter
2 tablespoons chopped fresh or 2 teaspoons dried rubbed sage
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 (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 large eggs
1 large egg white


Preheat oven to 350°.

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.

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.

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.

Created date

June 2004

Nutritional Information

Calories 225
Caloriesfromfat 30 %
Fat 7.4 g
Satfat 3.9 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 12.2 g
Carbohydrate 28.5 g
Fiber 4.2 g
Cholesterol 90 mg
Iron 1.9 mg
Sodium 613 mg
Calcium 256 mg