INGREDIENTS

INSTRUCTIONS

1. In 8-quart saucepot, heat white and sweet potatoes and enough water to
cover to boiling. Reduce heat to low; cover and simmer 25 minutes or until
potatoes are almost tender but still firm when pierced with a fork. (Check
sweet potatoes after 20 minutes as they cook faster than white potatoes.)
Drain potatoes; set aside until cool enough to handle. 2. Meanwhile, thinly
slice cabbage and onion; set aside. In 5-quart Dutch oven or saucepot over
medium-high heat, cook sausage until golden brown, stirring frequently.
With slotted spoon, spoon sausage into a small bowl. Discard all but 2
tablespoons fat from sausage in Dutch oven. 3. Over medium-high heat, in
remaining sausage fat, cook cabbage, onion, caraway seeds, pepper, and 1
teaspoon salt until cabbage is tender and browned, stirring frequently. 4.
Prepare white sauce: In 2-quart saucepan over medium heat, into hot salad
oil, stir flour; cook 1 minute, stirring constantly. Gradually stir in milk
and 1/2 teaspoon salt and cook, stirring constantly, until sauce boils and
thickens. Remove saucepan from heat. 5. Preheat oven to 375 degrees F.
Drain potatoes. Peel and slice potatoes into 1/2-inch-thick slices. On
bottom of 13" by 9" glass baking dish, layer half of sliced potatoes. Spoon
cabbage mixture over potato layer; sprinkle sausage and half of shredded
cheese over cabbage layer. Top with remaining potatoes and cheese. Pour
white sauce over casserole. Cover baking dish with foil and bake 45 minutes
or until hot and bubbly. If you like, garnish with parsley. 10 servings.
Each serving: About 380 calories, 19 g fat, 44 mg cholesterol, 785 mg
sodium. jmerrill@prodigy.com
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb
13, 1998

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