1 med. cabbage
4 to 6 potatoes
4 carrots
4 turnips
1/2 c. butter
Salt and pepper
2/3 c. heavy cream
2 raw egg yolks
Grated cheddar cheese (1 c. approximately)
Butter

Cook cabbage and potatoes in water until tender. Peel and slice carrots and turnips in thin slices and blanche in sufficient water to cover.

Pour off water, add butter and 1/4 cup water to pan with carrots and turnips. Cover and simmer until vegetables are tender. Season to taste with salt and pepper. Chop cabbage finely and mash with potatoes. Combine with creamed egg yolks, heavy cream and additional butter. Salt and pepper to taste can be used.

Spread half the cabbage-potato mixture on the bottom of a well buttered oven proof dish or pan. Arrange a layer of alternating slices of carrots and turnips. Cover with remaining cabbage potato mixture. Sprinkle with grated cheddar cheese.

Cook in a moderate oven (350 degrees) for 30 minutes or until golden brown. Serves 12 people.