Cabbage Potato Bake
Elevate comfort food to a whole new level with this hearty and flavorful Cabbage Potato Bake! This easy-to-make casserole combines tender layers of sliced potatoes and sautéed cabbage, all smothered in a creamy cheddar cheese sauce seasoned with garlic and onion powder for a burst of savory goodness. Topped with a golden layer of breadcrumbs and melted cheese, this oven-baked dish boasts the perfect balance of creamy and crunchy textures. Ideal for a cozy family dinner or as a side dish for holiday gatherings, this Cabbage Potato Bake is a budget-friendly, crowd-pleasing recipe that’s loaded with wholesome ingredients. Ready in just over an hour and garnished with fresh parsley, it’s a comforting classic you’ll turn to time and again.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 4 medium potatoes
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup breadcrumbs
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
Peel and slice the potatoes into 1/4-inch-thick rounds. Bring a pot of salted water to a boil and cook the potatoes for 5-7 minutes, until just tender. Drain and set aside.
Remove any tough outer leaves from the cabbage, then core and shred it into thin strips.
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the cabbage and sauté for 5-7 minutes, until softened. Season with half of the salt and pepper, then remove from heat.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
Slowly add the milk to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes, until the sauce thickens.
Stir in 1 cup of shredded cheddar cheese, garlic powder, onion powder, and the remaining salt and pepper. Mix until the cheese is melted and the sauce is smooth. Remove from heat.
Layer half of the potatoes on the bottom of the prepared baking dish. Top with half of the sautéed cabbage, then pour over half of the cheese sauce. Repeat the layers with the remaining potatoes, cabbage, and sauce.
In a small bowl, combine breadcrumbs and the remaining shredded cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.9 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 374 mg | 29% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 841 mg | 18% | |
*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.
