Ingredients :
- 8 medium Yukon Gold potatoes, chopped
- 1-1/2 teaspoons salt, divided
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 pound napa cabbage, thinly sliced
- 1 pinch pepper
- 2 teaspoons white wine vinegar
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1-1/2 tablespoons Dijon mustard
- 4 ounces sharp cheddar cheese, grated
Directions :
- Preheat oven to 425°.
- Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
- In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.
