Potato And Cabbage Au Gratin
|Reconstituted natural butter flavored mix||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Finely chopped green onion||2 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
|Freeze dried chives||1 Teaspoon|
|Skim milk||1 2⁄3 Cup (26.67 tbs)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Thinly sliced potatoes||4 Cup (64 tbs) (1/8 Inch Thick)|
|Chopped cabbage||2 Cup (32 tbs)|
|Thinly sliced carrot||1⁄3 Cup (5.33 tbs) (1/8 Inch Thick)|
|Cider vinegar||1 Teaspoon|
|Chopped unsalted dry roasted peanuts||1⁄4 Cup (4 tbs)|
In 2-quart casserole, blend butter-flavored mix and flour.
Stir in onion, parsley, chives, salt and pepper.
Blend in milk.
Microwave, uncovered, at High for 6 to 8 minutes, or until mixture thickens and bubbles, stirring 3 times.
Stir in Monterey Jack and Parmesan cheeses, stirring until Monterey Jack cheese melts.
Add potatoes, cabbage and carrot.
Stir to coat.
Microwave at High for 5 minutes.
Reduce power to 70% (Medium High).
Microwave for 15 to 20 minutes longer, or until potatoes are tender, stirring after every 5 minutes.
Let stand, covered, for 5 minutes.
Stir in vinegar.
Sprinkle with peanuts before serving.