| 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
A Message from our Provider:
“Exercise daily — walk with the Lord.”