| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | American | Vegetables | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | sm | Cabbage; chopped |
| 2 | lg | Onions; sliced |
| 4 | Potatoes; boiled and sliced | |
| 1/4 | c | Flour |
| 2 | tb | Butter |
| 2 | c | American or Cheddar cheese; grated |
| 1 | cn | Chicken broth; (13 oz.) |
INSTRUCTIONS
In a large pan, heat butter and saute cabbage and onions until wilted. Place half of the cabbage, onions and potatoes in 3-quart casserole. Sprinkle with one cup shredded American cheese. Put remaining cabbage and potatoes on top. Melt 2 tablespoons butter in same pan in which cabbage was cooked. Add 1/4 cup flour. Cook 1 minute. Add can chicken broth. Cook until thickened. Pour over top of cabbage. Sprinkle one cup of cheese on top (optional). Bake at 350 degrees for 45 minutes. Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
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