Cabbage and Potato Casserole

by Elisa
(New York)

3 cups sliced peeled baking potatoes
1 tablespoon butter
1 garlic clove, chopped
1/4 teaspoon black pepper
1-1/3 cups low-fat milk
1/4 cup grated fresh Parmesan cheese
2 large eggs
8 cups sliced green cabbage
2 tablespoons chopped fresh sage
1 teaspoon salt
1/3 cup all-purpose flour
1/2 cup shredded part-skim mozzarella cheese
1 large egg white


Preheat oven to 350 degrees. Place potatoes in large pot & cover with water. Bring potato to a boil; set aside.

Add cabbage to cooking liquid in pan; cook 5 minutes. Drain well. Add cabbage to potatoes.

Melt butter in skillet over medium heat; add sage & garlic. Cook 1 minute; stirring. Stir chopped sage mixture, salt, & pepper into potato mixture.

Spoon potato mixture into casserole dish coated with cooking spray.

Combine flour, milk & remaining ingredients; stir with a whisk. Pour milk mixture over potato mixture (do not stir).

Bake at 350 degrees for 50 minutes or until casserole is lightly browned. Serves 6.