Potato Cabbage Casserole
Discover the ultimate comfort food with this Potato Cabbage Casserole, a hearty and flavorful dish perfect for family dinners or special occasions. This recipe layers tender slices of boiled russet potatoes with sautéed green cabbage seasoned with smoked paprika, creating a robust blend of textures and earthy flavors. A creamy, cheesy sauce made with sharp cheddar and Parmesan ties the dish together, offering indulgent richness in every bite. Baked to golden perfection, this casserole boasts a bubbly, crisp topping that’s sure to impress. Ready in just over an hour, it’s a satisfying vegetarian option that pairs beautifully with a fresh green salad or dinner rolls. Perfect for meal prep or entertaining, this recipe highlights simple ingredients transformed into a comforting classic.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium head Green cabbage
- 1 large Onion
- 3 cloves Garlic
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Peel and slice the potatoes into thin rounds about 1/4 inch thick. Place them in a large pot, cover with water, and boil for 8 minutes until just tender. Drain and set aside.
While the potatoes cook, remove the outer leaves of the cabbage, core it, and slice it into thin strips. Finely chop the onion and mince the garlic.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the onion for 3 minutes until softened, then add the garlic and stir for an additional minute. Add the cabbage and cook until wilted, about 7-8 minutes. Season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and smoked paprika. Remove from heat.
In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly, until a smooth sauce forms. Cook for 3-4 minutes until thickened. Stir in the cheddar cheese and 1/2 cup of Parmesan cheese, and mix until melted. Reserve the remaining Parmesan for topping.
Layer half of the sliced potatoes in the prepared casserole dish, followed by half of the cabbage mixture. Pour half of the cheese sauce over the layer. Repeat with the remaining potatoes, cabbage, and cheese sauce.
Sprinkle the remaining 1/2 cup of Parmesan over the top, and bake, uncovered, for 30-35 minutes, or until the top is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 11.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 609 mg | 47% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1464 mg | 31% | |
*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.
