Ingredients Jump to Instructions ↓

  1. 5-6 large potatoes , peeled a chopped

  2. 1/2 a medium size cabbage

  3. 1/4 pound grated white chedder cheese

  4. 1 box lasagna noodles

  5. butter

  6. 2% or homogenized

  7. 2 large onions , halved and sliced

  8. salt and pepper to taste

  9. Note: If I happen to have any of my homemade tomato meat sauce left over when I am preparing this dish, then I add it as a layer. This recipe is so versatile and so delicious.

Instructions Jump to Ingredients ↑

  1. Cook potatoes and cabbage in separate saucepans.

  2. I like to place the entire half cabbage in the saucepan, cover with cold water and boil until tender.

  3. Then drain and pull cabbage leaves apart.

  4. When potatoes are soft enough to mash, drain all water from saucepan. add a splash of milk, a dash of butter, salt and pepper to taste and mash.

  5. Add the grated cheese to the mashed potato.

  6. Cook the lasagna noodles and drain.

  7. Grease an oblong Pyrex dish with butter.

  8. Saute the onions in a little butter and olive oil.

  9. Layer noodles, cabbage, onions and mashed potatoes.

  10. Repeat the process ending with mashed potatoes.

  11. Sprinkle a little paprika over the mashed potatoes.

  12. Bake at 350 degrees F for approximately 35 minutes or until potatoes are nicely browned.


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