St. Paddy’s Day Potato-Cabbage Casserole

Number of Servings: 6

4 Med. Baking potatoes, peeled
1 C. Green cabbage, shredded
1/4 Med. Onion, shredded
1/2 Tbls. Vegetable oil
1/2 C. Horseradish
1 Tsp. Caraway seed
3/4 C. Heavy cream (substitute evaporated skim milk to reduce fat )
4 Tbls. Margarine or butter
Salt to taste
Pepper to taste

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 seed.
Rub a 2-quart baking dish with margarine or butter. Place a third of drained potatoes on bottom of dish; sprinkle with 1/3 of horseradish, followed by 1/3 of the cabbage mixture; top with 1/3 of cream. Repeat layers twice. Top off with remaining butter. Bake at 350º for 25 minutes.