Potatoes A L'Alsacienne - cooking recipe

Ingredients

2 c. cheddar cheese, grated
1/4 c., plus 2 Tbsp. butter (divided use)
1 head cabbage, chopped
2 large onions, chopped
salt and pepper to taste
3 large russet potatoes, thinly sliced
1/4 c. flour
14 oz. can chicken broth
Dash of Vermouth
Sprinkle of parsley and paprika

Preparation

Melt the butter in a very large sauce pan. Add cabbage, onions, salt and pepper. Do not discard juice left in sauce pan. Cook until wilted. Into a 3 quart casserole place cabbage, onions, potatoes and cheese. Add 2 tablespoons butter to the juices left in the sauce pan and melt over low heat. Stir in flour. Slowly add broth and Vermouth, stirring. Continue stirring until sauce bubbles and thickens. When sauce is ready, pour over casserole and sprinkle with paprika and parsley. Bake at 350\u00b0 for 40-45 minutes, or until golden.