1/4 c. butter
1 sm. green cabbage, cored & chopped
2 lg. onions, chopped
6 potatoes, cooked, peeled, thinly sliced
1/4 c. flour
1 can chicken broth
2 c. grated Swiss & mozzarella cheese

In a large saucepan or Dutch oven heat butter and saute cabbage and onions until wilted. Place cabbage, onions and potatoes into a shallow 3 quart casserole. Stir flour into pan juices. Gradually stir in chicken broth. Stir over low heat until sauce bubbles and thickens. Pour sauce over vegetables. Sprinkle top with grated cheeses. Bake at 350 degrees for 40-45 minutes.