Potato Cabbage Gratin
One small head of cabbage
Four large baking potatoes
Four oz. Milk or Light cream
One teaspoon salt
One teaspoon black pepper
One tablespoon caraway seeds
One heaping tablespoon flour
Two tablespoons or more butter
Butter to grease the pan
One cup unseasoned bread crumbs
PREHEAT oven to 350 degrees. Core cabbage and trim away any browned or unattractive outer leaves. Cut into one half to three quarter inch slices. Grease a three quart casserole with butter. Mix milk, flour, salt, pepper and caraway seeds. Peel potatoes and slice into half inch or smaller slices, do this last so the potatoes don’t discolor. Put one quarter of the cabbage into the dish. Add one third of the potatoes. Repeat ending with cabbage. Pour the milk mixture over the casserole. Sprinkle breadcrumbs on top. Dot the casserole with butter. Cook for about fifty minutes.