Potato-cabbage Casserole

1. 1

   Slice peeled potatoes 1/4 inch thick and place in medium-size stock pot.

2. 2

   Cover with cold water and bring to a boil.

3. 3

   Turn heat down and simmer for 15 to 20 minutes or until potatoes are fork tender.

4. 4

   While potatoes are cooking, shred cabbage and onion.

5. 5

   Heat oil in medium-size saute pan.

6. 6

   Add cabbage and onion and saute until tender.

7. 7

   Add salt, pepper and caraway.

8. 8

   Rub a 2-quart baking dish with butter or margarine.

9. 9

   Place a third of drained potatoes on bottom of dish; sprinkle with cup of horseradish, followed by half of the cabbage mixture; top with of cream.

10. 10

    Repeat layers twice.

11. 11

    Top off with remaining butter.

12. 12

    Bake at 350 for 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.