I served this recipe with my Corned Beef With Mustard Sauce. If you are having corned beef, you simply must have cabbage and potatoes as well.
We like the flavor of cabbage. And who doesn’t like potatoes.
I think I have always viewed cheese sauce as something you use if you don’t like the flavor of the vegetables you are putting it on.
So we don’t usually have cheese sauce. But, I thought, what the heck, I will try it.
The cabbage and potatoes were cooked very nicely. They did need more salt, but only a touch more.
The cheese sauce was fine. It wasn’t over powering in any way. I just didn’t see the need for it.
POTATOES AND CABBAGE WITH CHEESE SAUCE
3 Cups Diced Potatoes
1 Quart Chopped Cabbage
1 Pint Boiling Water
2 Teaspoons Salt
1 Cup Evaporated Milk
1 Cup Grated Cheese
Cook the potatoes and cabbage in boiling salted water until tender, about 15 minutes. Scald the milk. Add cheese and stir until melted. Pour cheese sauce over the vegetables and serve at once.
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