5 large potatoes, cut into cubes
2 tablespoons of milk
1/4 cup (chopped) of butter
2 and 1/2 cups (chopped) of green cabbage
1 and 1/2 cups (grated) of carrots
1 onion, diced
1/2 cup (shredded) of cheddar cheese
Salt and pepper to taste
5 large potatoes, cut into cubes
2 tablespoons of milk
1/4 cup (chopped) of butter
2 and 1/2 cups (chopped) of green cabbage
1 and 1/2 cups (grated) of carrots
1 onion, diced
1/2 cup (shredded) of cheddar cheese
Salt and pepper to taste
Boil the potatoes cut into cubes in salted water until they become tender
Drain and mash with a fork until smooth
Add the milk, half the butter, and season with salt and pepper
Cook the cabbage and carrots separately in salted water for 5 minutes
Drain and reserve
Mix the cabbage with the potato puree and reserve
Sauté the diced onion in the remaining butter until golden brown
Spread a layer of potato puree at the bottom of 4 individual ramekins greased, then alternate layers of cabbage, carrots, and cheese
Repeat until all ingredients are used up and finish with a layer of potato puree
Sprinkle shredded cheddar cheese on top and bake in a medium oven until the cheese is melted and golden brown
Serve hot to accompany roasted meats.
