St. Patricks Cabbage and Potato Pie

1. 1

   Separate and trim the cabbage leaves, discarding the core.

2. 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. 3

   Drain off the water and coarsely chop the cabbage.

4. 4

   Set aside.

5. 5

   Boil potatoes in a large pot of boiling water until tender.

6. 6

   Depending on the size of your cubes this will take 10-20 minutes.

7. 7

   Drain off the water, keeping the potatoes in the pot.

8. 8

   Mash the potatoes together with milk, margarine and pepper to taste.

9. 9

   Preheat oven to 350 F.

10. 10

    Meanwhile to make the cream sauce, in a medium saucepan melt the margarine over medium heat.

11. 11

    Then add the onion and cook until translucent.

12. 12

    Stir in the flour and cook for 1 minute.

13. 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. 14

    Season with salt, pepper and nutmeg to taste.

15. 15

    Mix in cabbage.

16. 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. 17

    Cover with the mashed potatoes and sprinkle with paprika.

18. 18

    Bake for 20-30 minutes or until heated through.

19. 19

    Then lightly brown the top of it under the broiler broiler before serving.

20. 20

    Recipe adapted from The Lighthearted Cookbook.

* Per serving · 4 servings · Values may vary.