Welsh Onion and Cabbage Cake

Instructions:

1. Prepare the cabbage: Blanch the shredded cabbage in boiling water for 3-4 minutes. Drain and set aside.
2. Sauté the onions: Heat the cooking spray in a non-stick pan over low heat. Add the sliced onion, a pinch of salt, and the rosemary. Cover and cook for 20 minutes, stirring occasionally. Remove the rosemary and set aside.
3. Assemble the cake: Spray a non-stick oven-proof skillet with cooking spray. Layer half of the potatoes in the bottom of the skillet, overlapping. Top with the shredded cabbage and sautéed onions. Cover with the remaining potato slices.
4. Bake the cake: Place the skillet on the stovetop over medium heat for 5 minutes to brown the bottom. Transfer to a preheated oven (375°F/190°C) and bake for 45-50 minutes, or until the potatoes are tender.
5. Serve: Let the cake rest for 10 minutes before flipping it onto a plate. Garnish with chopped rosemary and serve with steamed green beans.

Note: For a lower-calorie option, consider using reduced-fat cheese or a sprinkle of nutritional yeast as a topping.