Cabbage and Potato Casserole

Potato Cabbage Casserole

Molly Watson

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
183 Calories
9g Fat
21g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 183
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 28mg 9%
Sodium 286mg 12%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 7g
Vitamin C 83mg 413%
Calcium 227mg 17%
Iron 1mg 5%
Potassium 657mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple and warming baked recipe is much more than the sum of its parts. Simple ingredients combine to make a deeply satisfying dish; the potatoes and cabbage cook along with a bit of cream and then are topped with cheese to make a rich and creamy side dish. Plus, if you use an oven-safe pan from the start, it becomes a one-pan meal.

Use the optional bacon or pancetta for extra flavor, substitute in sausage for a heartier dish, or leave out the meat for a delicious vegetarian dinner.

Ingredients

  • 4 ounces country sausage, or 2 ounces bacon or pancetta, optional

  • 1 to 2 tablespoons unsalted butter

  • 1 head green cabbage

  • 1/2 pound potatoes

  • 1/2 cup cream, or half-and-half

  • 1 teaspoon coarse grain or country mustard

  • 1/2 teaspoon salt

  • Freshly ground black pepper, to taste

  • 1/2 cup shredded Gruyère, Swiss, or Gouda

Steps to Make It

  1. Preheat an oven to 375 F. Chop the sausage, bacon, or pancetta, if using.

  2. Melt the butter in a large ovenproof frying pan or baking dish over medium heat. Add the pancetta, bacon, or sausage, if using, and cook, stirring occasionally until the meat is no longer pink and beginning to brown.

  3. Meanwhile, remove and discard the first layer or two of cabbage leaves. Cut the cabbage in half lengthwise, remove and discard the core, and roughly chop the leaves into bite-sized pieces. Alternatively, you can shred it or cut it into ribbons, which will create a greater variety of texture within the final casserole.

  4. Add the cabbage to the pan and cook, stirring occasionally, until the leaves are wilted, about 5 minutes.

  5. Meanwhile, peel and chop the potatoes into small bite-sized pieces. Add them to the pan and stir to combine. Remove the pan from the heat.

  6. In a small bowl, whisk together the cream, mustard, salt, and pepper. Add the mixture to the pan and stir to combine with the potatoes and cabbage. Cover the pan, transfer to the oven and bake until the potatoes are just tender, from 15 to 30 minutes.

  7. Sprinkle the casserole with the cheese, return to the oven and cook, uncovered, until bubbling and browned, 10 to 15 more minutes.

Recipe Tips

You can use the heavy cream called for in this recipe, or lighten it up with half-and-half. If you're trying to cut the fat even more, go with chicken broth or vegetable broth. If you like the flavor of wine in savory dishes, a dry white wine would work just as well as the broth and add a kick of acid that works nicely with the cheese. 

If this recipe went over well at the dinner table, you might also like butter braised cabbagepotato leek gratin, or braised cabbage and onions.