Directions
- Boil potatoes in salted water until soft. Drain and set aside.
- Save cooking water. Add onion and cabbage to potato water. Boil until tender. Drain and set aside.
- Mash potatoes adding 1/2 cup heavy cream and 2oz. butter. Add onion and cabbage to potatoes. Add 2/3 of cheese to potato mixture. Mix well and place in a casserole dish. Sprinkle with remaining cheese.
- Heat casserole in 350F degree oven until cheese is browned.
Ingredients
- 2 oz butter
- 1 lb Cabbage, shredded
- 6 oz cheese, cheddar , shredded
- 1/2 cup cream, heavy
- 1 tbsp Old Bay® Seasoning
- 1 large onion(s), chopped
- 1 lb potato(es)
- salt and pepper, to taste
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
