Two-Potato Pork And Cabbage Casserole

In 8-quart saucepot, heat white and sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 25 minutes or until potatoes are almost tender but still firm when pierced with a fork. (Check sweet potatoes after 20 minutes as they cook faster than white potatoes.) Drain potatoes; set aside until cool enough to handle.

Meanwhile, thinly slice cabbage and onion; set aside. In 5-quart Dutch oven or saucepot over medium-high heat, cook sausage until golden brown, stirring frequently. With slotted spoon, spoon sausage into a small bowl. Discard all but 2 tablespoons fat from sausage in Dutch oven.

Over medium-high heat, in remaining sausage fat, cook cabbage, onion, caraway seeds, pepper, and 1 teaspoon salt until cabbage is tender and browned, stirring frequently.

Prepare white sauce: In 2-quart saucepan over medium heat, into hot salad oil, stir flour; cook 1 minute, stirring constantly. Gradually stir in milk and 1/2 teaspoon salt and cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat.

Preheat oven to 375F. Drain potatoes. Peel and slice potatoes into 1/2-inch-thick slices. On bottom of 13" by 9" glass baking dish, layer half of sliced potatoes. Spoon cabbage mixture over potato layer; sprinkle sausage and half of shredded cheese over cabbage layer. Top with remaining potatoes and cheese.

Pour white sauce over casserole. Cover baking dish with foil and bake 45 minutes or until hot and bubbly. If you like, garnish with parsley.

servings.