| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | American | Vegetables | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | Cabbage, chopped | |
| 2 | Onions, sliced | |
| 4 | Potatoes, boiled and sliced | |
| 1/4 | c | Flour |
| 2 | T | Butter |
| 2 | c | American or Cheddar cheese |
| grated | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1956
Calories From Fat: 1075
Total Fat: 122g
Cholesterol: 332.8mg
Sodium: 4459.5mg
Potassium: 2763.8mg
Carbohydrates: 125.4g
Fiber: 14g
Sugar: 19g
Protein: 92.1g