Ingredients
- 5 large russet potatoes, peeled & cubed 5
- 1.5 L green cabbage, shredded 6 cup
- 112 g cream cheese, softened & cut into pieces 4 oz
- 5 ml salt 1 tsp
- 125 ml green onions, thinly sliced 1/2 cup
- pepper to taste -
- 250 ml old cheddar cheese, grated 1 cup
Preparation
Step 1
Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes.
Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.
Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture. Remove from heat and mash potatoes.
Add cream cheese and salt. Mash until smooth. Fold in green onion and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into greased baking dish and top with cheese.
Bake casserole, uncovered, in preheated 425 F (220 C) oven for 30 to 50 minutes.
Serves 12