Potato-cabbage Casserole

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 4  medium baking potatoes, peeled
• 1  cup green cabbage, shredded
• 1⁄4 medium onion, shredded
• 1⁄2 tablespoon  vegetable oil
• 1⁄2 cup horseradish
• 1  teaspoon caraway seed
• 3⁄4 cup heavy cream (substitute evaporated skim milk to reduce fat)
•  salt and pepper
• 4  tablespoons margarine or 4  tablespoons butter

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.