- Calories 225
- Caloriesfromfat 30%
- Fat 7.4g
- Satfat 3.9g
- Monofat 2.2g
- Polyfat 0.6g
- Protein 12.2g
- Carbohydrate 28.5g
- Fiber 4.2g
- Cholesterol 90mg
- Iron 1.9mg
- Sodium 613mg
- Calcium 256mg
Cabbage-and-Yukon Gold Potato Casserole
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.
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
Step 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.
Step 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.
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FoodieSandi's Review
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.
Normandygirl's Review