Prep 20 mins
Cook 1 hr 2 mins
Fresh sage is the herb of choice for preparing this casserole in the winter, but you can give it a summery touch by using fresh dill.
- 1 lb sliced peeled yukon gold potatoes or 1 lb baking potato
- 1 1⁄2 lbs sliced green cabbage, 1 inch thick slices
- 1 tablespoon butter
- 2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
- 1 clove garlic, 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
- 2 ounces shredded part-skim mozzarella cheese
- 1⁄4 cup grated fresh parmesan cheese
- 2 large eggs
- 1 large egg white
- Preheat oven to 350 degrees.
- 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 degrees for 50 minutes or until casserole is lightly browned.
This was so delicious! It made the whole house smell wonderful, and was the perfect comfort food. YUM!
I loved this recipe. What a great way to use a head of cabbage. It tasted really great. Even my kids loved it. I used what ever potatoes I had on hand and dried sage. I wouldn't change anything.