Cabbage And Yukon Gold Potato Casserole

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Fresh sage is the herb of choice for preparing this casserole in the winter, but you can give it a summery touch by using fresh dill.

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Steps

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Preheat oven to 350 degrees.

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Place potato in a large dutch oven , and cover with water.

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Bring potato to a boil , and cook for 6 minutes or until tender.

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Remove potato with a slotted spoon , reserving cooking liquid in pan.

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Place potato in a large bowl , and set aside.

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Add cabbage to the cooking liquid in pan , and cook for 5 minutes.

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Drain well.

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Add the cabbage to potato.

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Melt the butter in a small skillet over medium heat.

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Add sage and garlic.

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Cook for 1 minute , stirring constantly.

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Stir the chopped sage mixture , salt , and pepper into potato mixture.

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Spoon potato mixture into a 2 1 / 2-quart casserole dish coated with cooking spray.

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Lightly spoon flour into a dry measuring cup.

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Level with a knife.

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Combine flour , milk , and remaining ingredients , and stir with a whisk.

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Pour milk mixture over potato mixture.

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Bake at 350 degrees for 50 minutes or until casserole is lightly browned.

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Ingredients

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yukon gold potatoes, green cabbage, butter, fresh sage, garlic, salt, black pepper, cooking spray, all-purpose flour, 1% low-fat milk, part-skim mozzarella cheese, fresh parmesan cheese, eggs, egg white