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St. Paddy's Day Potato-Cabbage Casserole

4 medium baking potatoes, peeled
1 cup green cabbage, shredded
1/4 medium onion, shredded
1/2 tablespoon vegetable oil

Salt to taste
Pepper to taste
1 teaspoon caraway seed

4 tablespoons margarine or butter

1/2 cup Horseradish
3/4 cup heavy cream (substitute evaporated skim milk to reduce fat )

1. Slice peeled potatoes 1/4-inch thick and place in medium-size stock pot. Cover with cold water and bring to a boil. Turn heat down and simmer for 15 to 20 minutes or until potatoes are fork tender.
2. While potatoes are cooking, shred cabbage and onion.
3. Heat oil in medium-size sauté pan. Add cabbage and onion and sauté until tender. Add salt, pepper and caraway seed.
4. Rub a 2-quart baking dish with margarine or butter. Place a third of drained potatoes on bottom of dish; sprinkle with 1/3 of horseradish, followed by 1/3 of the cabbage mixture; top with 1/3 of cream. Repeat layers twice. Top off with remaining butter.
5. Bake at 350º for 25 minutes.

Makes 6 servings.

Recipe provided  courtesy of Horseradish.org.

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