This layered casserole for lunch or dinner served with a fresh spinach salad.
|Author:||Inspired by Vegetarian Times, 2002.02|
|1 1/2 cups||milk|
|1 tbsp.||canola oil|
|2 lb.||russet potatoes, (about 900 g)|
|6 to 8 cups||cabbage, shredded|
|3 medium||leeks, thinly sliced|
|3 cups||cauliflower, florets|
|1 tbsp.||whole wheat flour|
|6 slices||cheddar singles|
|4||green onions, thinly sliced|
- In small saucepan, combine garlic, 1/2 cup milk and oil. Cover, and simmer over medium-low heat until garlic is tender, about 20 minutes. Remove from heat and set aside.
- Meanwhile, put potatoes into large saucepan, and cover with cold water. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and set aside.
- Lightly coat ovenproof casserole with cooking spray. In large saucepan, combine 1/2 cup water with cabbage, leeks and cauliflower. Cook over medium heat until water evaporates and vegetables are crisp-tender, about 15 minutes.
- Sprinkle vegetables with flour and stir over low heat, 2 minutes. Remove pan from heat. Gradually add remaining 1 cup milk, stirring until well blended.
- Return pan to heat, and stir until sauce thickens. Add cheese slices, and stir until cheese is melted, and sauce is smooth. Spoon cabbage-leek mixture into prepared casserole dish.
- Preheat oven to 350 °F (165 °C).
- When garlic is tender, squeeze cloves from their skins into milk-oil cooking liquid. Pour liquid into potatoes; mash with fork, leaving skins and some lumps. Mash in green onion slices, and black pepper to taste. Top cabbage-leek mixture with garlic mashed potatoes. Sprinkle potatoes with paprika.
- Bake until potatoes brown and filling is hot, about 25 minutes.
|Amount per serving
|% Daily Value*|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 61g||20%|
|Dietary Fiber 8g||32%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.