Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
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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.

Deborah Madison
Recipe by Cooking Light January 2000

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Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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