|Potatoes||4 Large, peeled chopped|
|Parsnips/Small turnips||2 , peeled chopped|
|Cooked drained cabbage/Lake||1 Cup (16 tbs)|
|Onions||2 Small, peeled, finely chopped|
|Milk||2⁄3 Cup (10.67 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 350°F.
Cook potatoes and parsnips together in boiling salted water until tender; drain well.
Mash; mix with cabbage.
While potatoes are cooking, cook onions in milk until soft.
Mix with other vegetables; season with salt and pepper.
Add margarine; pour into greased casserole.
Beat egg whites until stiff; fold in cheese.
Pile on top of vegetables.
Bake 20 to 25 minutes or until well browned.