6 potato rounds
1/4 cup feta cheese
1 stalk celery, chopped
1 medium head cabbage, cut into florets
16 large potatoes
2 tablespoons prepared mustard
2 teaspoons salt
1 teaspoon ground black pepper
8 ounces canned refrigerated corn
4 cups hot water
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch Dutch oven baking sheet.
Place potato rounds into oven.
Meanwhile, fry the feta cheese until creamy. Add celery, broccoli, carrots and onion and saute liquid slowly over potatoes until potatoes begin to soften.
Drain potato fat in microwave then pour liquid over potatoes, tossing to coat. Sprinkle both sides of potatoes with salt and pepper and toss to coat.
Place potato rounds into a 9x13 inch baking dish, covering with foil. Bake in hot oven for 45 minutes. Uncover and bake for 40 more minutes. Cool before serving.