30 ml butter 2 tbsp
1 small green cabbage, coarsely chopped
2 large onion, chopped
6 potatoes, peeled, cooked & thinly sliced
50 ml flour 1/4 cup
2 ml salt 1/2 tsp
375 ml chicken broth 1 1/2 cup
500 ml cheddar cheese, shredded 2 cup
In a large oven proof pot; melt butter. Add cabbage and onion; saute for approximately 10 minutes or until tender.
Spoon half of the sauteed vegetables into 3 quart (3 L) casserole followed by half of the potatoes. Repeat.
In a small saucepan; add broth. Slowly stir in flour and salt mixed together. Stir over low heat until sauce thickens. Pour sauce over vegetables. Sprinkle cheese over top. Bake in preheated 350 F (180 C) oven for 40 to 45 minutes.
Serves 12