Cabbage and Potato Casserole

This is a good recipe to serve on a cold day.
It reminds me of scalloped potatoes, but that
dish doesn't have cabbage and Parmesan cheese.
This would be good with some bacon in it.

Ingredients:
3 cups sliced peeled baking potatoes
1 tablespoon butter
1 garlic clove, chopped
1/4 teaspoon black pepper
1-1/3 cups low-fat milk
1/4 cup grated fresh Parmesan cheese
2 large eggs
8 cups sliced green cabbage
2 tablespoons chopped fresh sage
1 teaspoon salt
1/3 cup all-purpose flour
1/2 cup shredded part-skim mozzarella cheese
1 large egg white

Directions:
Preheat oven to 350 degrees F.
Place potatoes in large pot and cover with water.
Bring potato to a boil; set aside.
Add cabbage to cooking liquid in pan;
cook 5 minutes. Drain well. Add cabbage to potatoes.
Melt butter in skillet over medium heat;
add sage and garlic. Cook 1 minute; stirring.
Stir chopped sage mixture,
salt, and pepper into potato mixture.
Spoon potato mixture into casserole
dish coated with cooking spray.
Combine flour, milk and remaining ingredients;
stir with a whisk. Pour milk mixture
over potato mixture (do not stir).
Bake at 350 degrees F. for 50 minutes
or until casserole is lightly browned.