| COMPANY POTATO CABBAGE CASSEROLE |
|
|
|
10 to 12 servings1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 small head green cabbage, cored and coarsely chopped 2 large onions, chopped 6 potatoes, cooked, peeled, and thinly sliced 2 tablespoons snipped parsley 1/4 cup all-purpose flour 1/2 teaspoon salt 1-1/2 cups chicken broth (at room temperature) 2 cups shredded cheese (bonbel or port salut) Preheat oven to 350ºF. Melt Crisco in a saucepan or Dutch oven. Sauté cabbage and onions until tender (about 10 minutes). Lightly grease a shallow 3-quart casserole. Spoon half of the sautéd vegetables into casserole followed by half of the potatoes. Sprinkle with parsley. Repeat. Mix flour with salt. Stir into broth in a saucepan. Stir over low heat until sauce bubbles and thickens. Pour sauce over vegetables. Sprinkle shredded cheese over top of casserole. Bake at 350ºF for 40 to 45 minutes or until bubbly. |
