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
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
How to Make It
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.
I didn't care for this much. I used dill and fresh mozzerella. It was very bland, but then I realized I had forgotten the S&P, so I added that in. It still wasn't very good. This isn't really my kind of recipe, but I had cabbage, potatoes and dill from my CSA pickup, so it was a good option to use those up. I didn't throw it out, but I won't make it again.
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