Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Ingredients Nutrition

Directions

  1. Slice peeled potatoes 1/4 inch thick and place in medium-size stock pot.
  2. Cover with cold water and bring to a boil.
  3. Turn heat down and simmer for 15 to 20 minutes or until potatoes are fork tender.
  4. While potatoes are cooking, shred cabbage and onion.
  5. Heat oil in medium-size sauté pan.
  6. Add cabbage and onion and sauté until tender.
  7. Add salt, pepper and caraway.
  8. Rub a 2-quart baking dish with butter or margarine.
  9. Place a third of drained potatoes on bottom of dish; sprinkle with cup of horseradish, followed by half of the cabbage mixture; top with of cream.
  10. Repeat layers twice.
  11. Top off with remaining butter.
  12. Bake at 350° for 25 minutes.

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