1 (3 ounce) package Norwegian potato shredders, divided
1/2 cup mayonnaise
1/4 cup Worcestershire sauce
1/2 cup milk
1/2 green bell pepper, diced
1 red bell pepper, diced
2 tablespoons minced onion
1 (8 ounce) can diced mushrooms, drained
1/2 cup shredded cabbage
1/2 cup shredded carrots
2 tablespoons butter, melted
2 tablespoons molasses
2 tablespoons butter, melted
1 teaspoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 (12 ounce) package shredded Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C). Place potatoes in a large saucepan, and cover with cold water. Bring water to a boil, and remove from heat; cover, and let stand 10 minutes. Drain, and rinse under cold water.
In a medium saucepan, combine mayonnaise, Worcestershire sauce, milk, bell pepper, onion, mushrooms and cabbage. Bring to a boil, stirring constantly. Reduce heat to low, and stir in carrots, mushrooms, cabbage, carrots, cheese, and herbs. Simmer until potatoes are tender, approximately 25 minutes.