Recipe: Potato-Cabbage Casserole

4 Medium Baking potatoes, peeled
1 C. Green cabbage, shredded
¼ Medium Onion, shredded
½ Tbls. Vegetable oil
½ C. Horseradish
1 Tsp. Caraway seed
¾ C. Heavy cream (substitute evaporated skim milk to reduce fat)
Salt and Pepper to taste
4 Tbls. Margarine or butter

Slice peeled potatoes ¼” 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.

While potatoes are cooking, shred cabbage and onion. Heat oil in medium-size sauté pan. Add cabbage and onion and sauté 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 cup of horseradish, followed by a of the cabbage mixture; top with of cream. Repeat layers twice. Top off with remaining butter.

Bake at 350° for 25 minutes

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.

Yield: 6 Servings.