Press enter to see results or esc to cancel.

St. Paddy’s Day Potato-Cabbage Casserole recipe

A generous amount of horseradish givesthis Irish potato cabbage casserole loads of flavor.

Recipe: St. Paddy’s Day Potato-CabbageCasserole

4 medium baking potatoes, peeled
1 cup green cabbage, shredded
1/4 medium onion, shredded
1/2 tablespoon vegetable oilSalt to taste
Pepper to taste
1 teaspoon caraway seed4 tablespoons margarine or butter1/2 cup horseradish
3/4 cup heavy cream (substitute evaporated skim milk to reducefat )

  • Slice peeled potatoes 1/4-inch thick andplace in medium-size stock pot. Cover with cold water and bringto a boil. Turn heat down and simmer for 15 to 20 minutes oruntil potatoes are fork tender.
  • While potatoes are cooking, shred cabbageand onion.
  • Heat oil in medium-size saut pan.Add cabbage and onion and saut until tender. Add salt,pepper and caraway seed.
  • Rub a 2-quart baking dish with margarineor butter. Place a third of drained potatoes on bottom of dish;sprinkle with 1/3 of horseradish, followed by 1/3 of the cabbagemixture; top with 1/3 of cream. Repeat layers twice. Top offwith remaining butter.
  • Bake at 350º for 25 minutes.

    Makes 6 servings.

    Recipe provided courtesy of How to make "Potatoes and Cabbage" Salad by Aurélia! St. Patricks Day Recipe – Ep 5

    If the St. Paddy’s Day Potato-CabbageCasserole recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment