Potato Cabbage Casserole
|Potatoes||6 Large, peeled, boiled|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Green cabbage||2 1⁄2 Cup (40 tbs), minced, blanched|
|Fresh parsley||2 Teaspoon, chopped|
|Vegetable oil||1 Tablespoon|
|Onion||1 Cup (16 tbs), finely chopped|
|Aged cheddar cheese||1 Cup (16 tbs), grated|
Preheat oven to 350 °F (175 °C).
In a blender or bowl, mash potatoes, butter and milk until smooth.
Fold in cabbage, parsley, salt and pepper.
In a frying pan, heat oil.
Cook onion until tender but not browned.
Add to potato mixture.
In a greased 10 cup (2.5 L) baking dish, spread a layer of mashed potatoes.
Cover with half the cheese.
Spread a second layer of mashed potatoes, then remaining cheese.
Cook in oven 30-40 minutes or until cheese turns a nice golden brown color.