Sour Cream Cabbage and Potato Casserole
Indulge in the comfort of a hearty, homestyle *Sour Cream Cabbage and Potato Casserole*, a dish that layers tender Yukon gold potatoes, caramelized green cabbage, and a rich, cheesy sour cream sauce. This savory side dish combines earthy vegetables with velvety cheddar cheese and aromatic spices like smoked paprika for a truly satisfying experience. Enhanced by the smoothness of a creamy roux, this casserole is baked to golden, bubbly perfection and topped with fresh parsley for a pop of color and flavor. Perfect for family dinners, potlucks, or holiday meals, this easy-to-follow recipe is a celebration of simple ingredients transformed into a warm, comforting masterpiece.
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Recipe Information
Ingredients
- 6 medium Yukon gold potatoes
- 1 small head Green cabbage
- 1 medium Yellow onion
- 1.5 cups Sour cream
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1.5 cups Shredded sharp cheddar cheese
- 2 tablespoons All-purpose flour
- 0.5 cup Vegetable broth
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter or cooking spray.
Peel the potatoes, slice them into thin rounds (about 1/8 inch thick), and set them aside in a bowl of cold water to prevent browning.
Quarter the cabbage, remove the core, and slice it into thin strips. Dice the onion and mince the garlic.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until fragrant and softened, about 3 minutes.
Add the sliced cabbage to the skillet. Cook for 7-10 minutes until the cabbage is soft and lightly caramelized. Season with salt, pepper, and smoked paprika. Remove from heat and set aside.
In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the vegetable broth and milk, cooking until the sauce thickens (about 2-3 minutes). Remove from heat and stir in 1 cup of the shredded cheddar cheese until melted. Mix in the sour cream and adjust seasoning if needed.
Drain the potatoes and pat them dry with paper towels. Layer one-third of the potatoes evenly at the bottom of the prepared baking dish.
Spread half of the sautéed cabbage mixture over the potatoes, followed by one-third of the cheese sauce. Repeat with another layer of potatoes, the remaining cabbage, and another third of the cheese sauce.
Finish with the last layer of potatoes and the remaining cheese sauce. Top with the remaining 0.5 cups of shredded cheddar cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the casserole rest for 10 minutes before garnishing with freshly chopped parsley and serving.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 380 mg | 29% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 921 mg | 20% | |
*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.
