Amish Cabbage & Potato Casserole

Loosely adapted from:http://www.food.com/recipe/amish-cabbage-potato-casserole-128396

Definite comfort food and a good way to use up the winter root veggies & cabbage from the farm box.

1 lb ground beef

1 onion, chopped

2 garlic cloves, minced

1 can condensed cream of mushroom soup

3 Tbs Worcestershire sauce

1 Tbs spicy mustard

2 Tbs ketchup

1 small head green cabbage, coursely chopped

6 -8 yukon gold potatoes, thinly sliced

2 cups shredded cheddar cheese

1 cup whole milk

salt & pepper

1 Brown ground chuck, onions and garlic in a skillet. Drain. Mix in soup through ketchup.

2 In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potato slices, and salt & pepper to taste.

3 Spread all of the meat mixture over the top.

4 Top with half of the cheddar cheese.

5 Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Sprinkle the rest of the cheese over the top.

6 Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven