POTATO-CABBAGE CASSEROLE

For a complete meal in the Irish tradition, serve the casserole with Irish Stew or corned beef and a hearty serving of Irish Soda Bread.

4 medium baking potatoes, peeled
1/2 tbsp. vegetable oil
1 cup green cabbage, shredded
1/4 medium onion, shredded
1 tsp. caraway seed
salt and pepper to taste
4 tbsp. margarine or butter, divided use
1/2 cup horseradish
3/4 cup heavy cream (substitute evaporated skim milk to reduce fat)

Preheat oven to 350 degrees F.

Slice peeled potatoes 1/4-inch thick and place in medium-size stock pot. Cover with cold water and bring to a boil. Turn heat down and simmer for 15-20 minutes or until potatoes are fork tender.

Heat oil in medium-size saute pan. Add cabbage and onion and saute until tender. Add salt, pepper and caraway.

Rub a 2-quart baking dish with butter or margarine. Place a third of drained potatoes on bottom of dish; sprinkle with horseradish, followed by a of the cabbage mixture; top with of cream. Repeat layers twice. Top off with remaining butter.

Bake at 350 degrees F for 25 minutes

Servings: 6
Source: The Association for Dressing and Sauces