2 tbsp butter
1 small green cabbage, coarsely chopped
2 large onion, chopped
6 potatoes, peeled, cooked & thinly sliced
1/4 cup flour
1/2 tsp salt
1 1/2 cup chicken broth
2 cup cheddar cheese, shredded
In a large oven proof pot; melt butter. Add cabbage and onion; sauté for approximately 10 minutes or until tender.
Spoon half of the sautéed vegetables into 3 quart casserole followed by half of the potatoes. Repeat.
In a small saucepan; add broth. Slowly stir in flour and salt mixed together. Stir over low heat until sauce thickens. Pour sauce over vegetables. Sprinkle cheese over top. Bake in preheated 350 F oven for 40 to 45 minutes.