-
1
Separate and trim the cabbage leaves, discarding the core.
-
2
Bring a large pot of water to a boil and add cabbage and cook for 5-10 minutes or until leaves are tender.
-
3
Drain off the water and coarsely chop the cabbage.
-
4
Set aside.
-
5
Boil potatoes in a large pot of boiling water until tender.
-
6
Depending on the size of your cubes this will take 10-20 minutes.
-
7
Drain off the water, keeping the potatoes in the pot.
-
8
Mash the potatoes together with milk, margarine and pepper to taste.
-
9
Preheat oven to 350 F.
-
10
Meanwhile to make the cream sauce, in a medium saucepan melt the margarine over medium heat.
-
11
Then add the onion and cook until translucent.
-
12
Stir in the flour and cook for 1 minute.
-
13
Add the milk slowly and cook it, stirring continuously, for 3-5 minutes or until the mixture comes up to a simmer and thickens.
-
14
Season with salt, pepper and nutmeg to taste.
-
15
Mix in cabbage.
-
16
Spoon the cabbage mixture into a 4 cup baking dish (I used an oval baker) that is non-stick or spray lightly with cooking spray.
-
17
Cover with the mashed potatoes and sprinkle with paprika.
-
18
Bake for 20-30 minutes or until heated through.
-
19
Then lightly brown the top of it under the broiler broiler before serving.
-
20
Recipe adapted from The Lighthearted Cookbook.
