St. Patrick’s Cabbage and Potato Pie

Separate and trim the cabbage leaves, discarding the core. Bring a large pot of water to a boil and add cabbage and cook for 5-10 minutes or until leaves are tender. Drain off the water and coarsely chop the cabbage. Set aside.

Boil potatoes in a large pot of boiling water until tender. Depending on the size of your cubes this will take 10-20 minutes. Drain off the water, keeping the potatoes in the pot. Mash the potatoes together with milk, margarine and pepper to taste.

Preheat oven to 350 F.

Meanwhile to make the cream sauce, in a medium saucepan melt the margarine over medium heat. Then add the onion and cook until translucent. Stir in the flour and cook for 1 minute. Add the milk slowly and cook it, stirring continuously, for 3-5 minutes or until the mixture comes up to a simmer and thickens. Season with salt, pepper and nutmeg to taste. Mix in cabbage.

Spoon the cabbage mixture into a 4 cup baking dish (I used an oval baker) that is non-stick or spray lightly with cooking spray. Cover with the mashed potatoes and sprinkle with paprika. Bake for 20-30 minutes or until heated through. Then lightly brown the top of it under the broiler broiler before serving.

Recipe adapted from The Lighthearted Cookbook.