Cabbage-and-Yukon Gold Potato Casserole

Ingredients

• 1 pound baking potato peeled sliced
• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 1 large egg white 
• 2 large eggs 
• 0.3 cup flour all-purpose
• 1  garlic clove chopped
• 1.5 pounds cabbage green 1-inch-thick sliced ()
• 1.3 cups milk 1% low-fat
• 1 ounce parmesan cheese fresh grated
• 2 ounces part-skim mozzarella cheese shredded
• 2 tablespoons teaspoons rubbed sage dried fresh chopped
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• casserole dish
• measuring cup
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 35
2. Place potato in a large Dutch oven, and cover with water. Bring potato to a boil, and cook for 6 minutes or until tender.
3. Remove potato with a slotted spoon, reserving cooking liquid in pan.
4. Place potato in a large bowl, and set aside.
5. Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
6. Drain well.
7. Add the cabbage to potato.
8. Melt the butter in a small skillet over medium heat; add sage and garlic. Cook for 1 minute, stirring constantly. Stir the chopped sage mixture, salt, and pepper into potato mixture. Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
9. Lightly spoon flour into a dry measuring cup; level with a knife.
10. Combine flour, milk, and remaining ingredients, and stir with a whisk.
11. Pour milk mixture over potato mixture (do not stir).
12. Bake at 350 for 50 minutes or until casserole is lightly browned.