Cabbage Potato Casserole
Cozy up with this hearty and comforting Cabbage Potato Casserole, a perfect blend of creamy mashed russet potatoes, tender sautéed cabbage, and gooey cheddar cheese, all baked to golden, bubbly perfection. This family-friendly recipe features layers of flavor, starting with buttery, smooth potatoes, followed by a savory cabbage and onion mixture, and topped with a cheesy breadcrumb crust laced with a hint of paprika. Ideal for a weeknight dinner or as a crowd-pleasing addition to your holiday table, this easy casserole comes together with simple, affordable ingredients and just 20 minutes of prep time. Garnished with fresh parsley for a burst of color, this dish is a delicious way to turn humble pantry staples into a comforting masterpiece. Perfect keywords: cabbage casserole, mashed potato casserole, comfort food recipes, easy casserole recipe.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 medium head Green cabbage
- 6 tablespoons Butter
- 0.75 cup Milk
- 2 cloves Garlic
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 2 cups Shredded cheddar cheese
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh parsley
Instructions
Peel and cut the potatoes into chunks, then place them in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until tender.
While potatoes cook, finely shred the cabbage. Chop the onion and mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant, about 2 minutes.
Add the shredded cabbage to the skillet, season with 1 teaspoon of salt and 1/4 teaspoon of black pepper, and continue to cook for 8-10 minutes, stirring occasionally, until the cabbage softens.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Once the potatoes are tender, drain them and return them to the pot. Add the butter, milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash until smooth and creamy.
Spread half of the mashed potatoes evenly across the bottom of the prepared baking dish.
Top the mashed potatoes with the cooked cabbage mixture, spreading it evenly.
Spread the remaining mashed potatoes over the cabbage layer, smoothing it with a spatula.
Sprinkle the shredded cheddar cheese evenly on top, followed by the breadcrumbs and paprika.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the top is golden brown.
Remove from the oven and let the casserole cool for 5-10 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.9 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 403 mg | 31% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1244 mg | 26% | |
*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.
