Potato-cabbage Casserole

• 4 medium baking potatoes, peeled
• 1 cup green cabbage, shredded
• 14 medium onion, shredded
• 12 tablespoon vegetable oil
• 12 cup horseradish
• 1 teaspoon caraway seed
• 34 cup heavy cream (substitute evaporated skim milk to reduce fat)
• salt and pepper
• 4 tablespoons margarine or 4 tablespoons butter

1. Slice peeled potatoes 1/4 inch thick and place in medium-size stock pot.
2. Cover with cold water and bring to a boil.
3. Turn heat down and simmer for 15 to 20 minutes or until potatoes are fork tender.
4. While potatoes are cooking, shred cabbage and onion.
5. Heat oil in medium-size saute pan.
6. Add cabbage and onion and saute until tender.
7. Add salt, pepper and caraway.
8. Rub a 2-quart baking dish with butter or margarine.
9. Place a third of drained potatoes on bottom of dish; sprinkle with cup of horseradish, followed by half of the cabbage mixture; top with of cream.
10. Repeat layers twice.
11. Top off with remaining butter.
12. Bake at 350 for 25 minutes.

baking potatoes, green cabbage, onion, vegetable oil, horseradish, caraway seed, heavy cream, salt, margarine

Taken from www.food.com/recipe/potato-cabbage-casserole-21506 (may not work)