Cabbage-and-Yukon Gold Potato Casserole

By á-4131

Yield: 6 servings (serving size: 1 1/2 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

Ingredients

• 3 cups sliced peeled Yukon Gold or baking potato ( 1 pound)
• 8 cups (1-inch-thick) sliced green cabbage (1 1/2 pounds)
• 1 tablespoon butter $
• 2 tablespoons chopped fresh or 2 teaspoons dried rubbed sage
• 1 garlic clove, chopped $
• 1 teaspoon salt $
• 1/4 teaspoon black pepper
• Cooking spray $
• 1/3 cup all-purpose flour $
• 1 1/3 cups 1% low-fat milk $
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese $
• 1/4 cup (1 ounce) grated fresh Parmesan cheese $
• 2 large eggs $
• 1 large egg white $

Preparation

Step 1

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.