Rating: 2.5 stars
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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


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

225 calories; calories from fat 30%; fat 7.4g; saturated fat 3.9g; mono fat 2.2g; poly fat 0.6g; protein 12.2g; carbohydrates 28.5g; fiber 4.2g; cholesterol 90mg; iron 1.9mg; sodium 613mg; calcium 256mg.