Simple Cabbage and Potato Bake
Elevate humble ingredients into a comfort-food masterpiece with this Simple Cabbage and Potato Bake. Featuring tender layers of thinly sliced russet potatoes, sautéed green cabbage infused with aromatic garlic and thyme, and a luscious cream sauce enriched with Parmesan, this dish is the perfect balance of hearty and indulgent. Topped with a golden, bubbly layer of mozzarella and Parmesan, this bake delivers creamy, cheesy goodness in every bite. Ideal as a versatile side dish or a satisfying vegetarian main, it’s easy to prepare with just 20 minutes of prep time and will feed the whole family. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing addition to your holiday table, this cabbage and potato casserole is sure to shine.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 4 medium russet potatoes
- 1 medium yellow onion
- 3 large garlic cloves
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 cup shredded mozzarella cheese
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Rinse them under cold water to remove excess starch, then pat them dry with a clean towel.
Peel and thinly slice the onion. Mince the garlic cloves. Shred the cabbage into thin strips, discarding the tough core.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Add the cabbage to the skillet and sauté for 5-7 minutes until slightly wilted. Season with 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and thyme. Remove from heat and set aside.
In a small saucepan, heat the heavy cream with the remaining butter over low heat until warm. Stir in 1/4 cup of grated Parmesan cheese and mix until smooth. Remove from heat.
Layer half of the potato slices evenly in the prepared baking dish. Sprinkle with a pinch of salt and pepper. Spread half of the sautéed cabbage mixture over the potatoes.
Repeat with another layer of potatoes, seasoning with salt and pepper, then spread the remaining cabbage mixture on top.
Pour the warm cream mixture evenly over the layers in the dish. Gently press the layers down with a spatula to ensure everything is coated in the cream.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded mozzarella and remaining Parmesan cheese evenly over the top. Return to the oven and bake uncovered for 15-20 minutes, or until the top is golden brown and bubbly.
Let the bake rest for 5-10 minutes before serving to allow the layers to set. Garnish with extra thyme leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 23.9 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1557 mg | 120% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4716 mg | 100% | |
*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.
