Baked Cabbage and Sweet Potato Casserole

★Ingredients

2 large sweet potatoes, peeled and thinly sliced

1 large onion, thinly sliced

1 medium head of cabbage, chopped

2 cloves garlic, minced

1 cup shredded cheddar cheese (optional for topping)

1 cup heavy cream

1 cup vegetable or chicken broth

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Baked Zucchini with Cheese

Creamy vanilla fudge

★Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:

• In a large skillet, heat the olive oil over medium heat.
• Add the onions and garlic, sauté until they are translucent and fragrant, about 5 minutes.
• Add the chopped cabbage to the skillet, cook until the cabbage is slightly tender, about 5-7 minutes.
• Season with salt, pepper, thyme, and rosemary.

1. Layer the Casserole:

• In a greased 9×13 inch baking dish, layer half of the sweet potatoes.
• Top with half of the cabbage mixture.
• Repeat with the remaining sweet potatoes and cabbage mixture.

1. Add the Liquids:

• In a small bowl, mix together the heavy cream and broth.
• Pour this mixture evenly over the layered vegetables.

1. Bake the Casserole:

• Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
• Remove the foil and sprinkle the cheddar cheese on top, if using.
• Return to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the sweet potatoes are tender.

1. Serve:

• Remove from the oven and let it sit for a few minutes before serving.
• Garnish with chopped fresh parsley.

Enjoy!