Cabbage and Potato Bake
Cozy up with this irresistible Cabbage and Potato Bake, a hearty casserole that’s perfect for family dinners or cozy gatherings. Layers of tender russet potatoes, blanched green cabbage, and caramelized onions are bathed in a luxuriously creamy, cheddar-infused sauce that’s seasoned with Italian herbs and a touch of nutmeg for an earthy depth. Finished with a golden, breadcrumb topping, this oven-baked dish combines comfort-food satisfaction with a touch of rustic elegance. With simple ingredients and straightforward steps, this casserole is a delightful way to transform humble cabbage and potatoes into a melt-in-your-mouth masterpiece. Perfect as a main course or hearty side dish, this recipe is sure to become a favorite on busy weeknights and special occasions alike!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 head green cabbage
- 4 medium russet potatoes
- 1 large yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.25 teaspoons nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little olive oil.
Peel and slice the potatoes into thin rounds, about 1/4 inch thick. Core the cabbage and slice it into thin strips. Slice the onion thinly and mince the garlic.
Bring a large pot of salted water to a boil. Add the potato slices and cook for 5 minutes until slightly tender but not fully cooked. Remove the potatoes with a slotted spoon and set aside.
In the same pot, blanch the cabbage for 2-3 minutes until just softened. Drain the cabbage and set aside.
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for another 1 minute. Set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
Stir in the sharp cheddar cheese, Parmesan cheese, Italian seasoning, nutmeg, salt, and black pepper into the sauce until fully melted and smooth. Remove from heat.
Layer half of the potatoes in the bottom of the prepared baking dish. Add half of the cooked cabbage and half of the onion mixture on top. Spoon half of the cheese sauce over the layers. Repeat this process with the remaining potatoes, cabbage, onion, and cheese sauce.
Sprinkle breadcrumbs evenly over the top of the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.
Let the casserole cool for 5 minutes before serving. Enjoy your hearty cabbage and potato bake!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.6 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 466 mg | 36% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
