Cabbage-and-Yukon Gold Potato Casserole

Yield: 6 servings (serving size: 1½ cups) 6 points plus Calories: 225 Calories from fat: 30% Fat: 7.4g Saturated fat: 3.9g Monounsaturated fat: 2.2g Polyunsaturated fat: 0.6g Protein: 12.2g Carbohydrate: 28.5g Fiber: 4.2g Cholesterol: 90mg Iron: 1.9mg Sodium: 613mg Calcium: 256mg

Cabbage-and-Yukon Gold Potato Casserole

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    cups sliced peeled Yukon Gold or baking potato ( 1 pound)

  • 8

    cups (1-inch-thick) sliced green cabbage (1½ pounds)

  • 1

    tablespoon butter $

  • 2

    tablespoons chopped fresh or 2 teaspoons dried rubbed sage

  • 1

    garlic clove, chopped $

  • 1

    teaspoon salt $

  • ¼

    teaspoon black pepper

  • Cooking spray $

  • cup all-purpose flour $

  • 1⅓

    cups 1% low-fat milk $

  • ½

    cup (2 ounces) shredded part-skim mozzarella cheese $

  • ¼

    cup (1 ounce) grated fresh Parmesan cheese $

  • 2

    large eggs $

  • 1

    large egg white $


Preheat oven to 350°. Place potato in a large Dutch oven, and cover with water. Bring potato to a boil, and cook for 6 minutes or until tender. Remove potato with a slotted spoon, reserving cooking liquid in pan. Place potato in a large bowl, and set aside. Add cabbage to the cooking liquid in pan, and cook for 5 minutes. Drain well. Add the cabbage to potato. Melt the butter in a small skillet over medium heat; add sage and garlic. Cook for 1 minute, stirring constantly. Stir the chopped sage mixture, salt, and pepper into potato mixture. Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and remaining ingredients, and stir with a whisk. Pour milk mixture over potato mixture (do not stir). Bake at 350° for 50 minutes or until casserole is lightly browned.


Facebook Conversations