Vegetarian

Red cabbage casserole with mashed spuds is for Dinner.

Red cabbage casserole with mashed spuds takes several minutes to prepare.

Red cabbage casserole with mashed spuds takes several minutes to cook.

Red cabbage casserole with mashed spuds makes 6 servings.

The ingredients for Red cabbage casserole with mashed spuds are:

7-8 med. potatoes, peeled, chopped
2 cloves garlic, minced
salt and pepper to taste
nutmeg
1/2 head of red cabbage, washed and thinly sliced
2 Tbsp olive oil
1 Tbsp apple cider vinegar (or white wine vinegar)
1-2 baking apples, peeled and sliced in bite sized pieces
1.5 cups red kidney beans, drained and rinsed

Here is how you make Red cabbage casserole with mashed spuds:

Cover potatoes with cold salted water, bring to a boil then high simmer until soft. Should be about 10-15 minutes. Drain, reserving some potato water, then mash with salt, pepper, and nutmeg to taste and potato water as needed. Fold in chopped garlic. Preheat oven to 350F.Saute cabbage in olive oil over medium heat until slightly soft but still a bit crisp. Toss with cider vinegar.In a greased casserole dish (deep sides, maybe 3 quarts) spread out cabbage. Season lightly with salt and pepper. Top cabbage with apple slices, spread beans over apples, and finally spread mashed potatoes evenly across the top. Cover casserole, and cook for about 30 minutes. Remove cover, cook another 10 or 15 minutes until top is lightly browned. Number of Servings: 6Recipe submitted by SparkPeople user MEGABOMB.

The nutritional information for Red cabbage casserole with mashed spuds is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 303.3

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 250.2 mg
• Total Carbs: 58.4 g
• Dietary Fiber: 11.2 g
• Protein: 8.8 g

The dietary needs meet for Red cabbage casserole with mashed spuds is Vegan