CABBAGE AND POTATO BAKE
My sister brought this recipe to one of our family gatherings. Was the best cabbage and potatoes I have had to date. Trust me, it's good.
Provided by SarithaAnn
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Nutrition Facts : Calories 440.6, Fat 26.7, SaturatedFat 8.9, Cholesterol 39.4, Sodium 1418.4, Carbohydrate 36.5, Fiber 7.5, Sugar 8.4, Protein 15.3
POTATO AND CABBAGE CASSEROLE
I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
POTATO CABBAGE CASSEROLE WITH CHEDDAR AND BACON
Potato Cabbage Casserole with Cheddar and Bacon is a hearty homestyle budget-friendly side dish for simply roasted meat or poultry. When paired with a salad, it makes a satisfying vegetarian main dish when using veggie bacon.
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Potatoes
Time 2h
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Spray a 13 x 9-inch baking pan with cooking spray and set aside.
- Place the sliced potatoes in a large saucepan and fill to cover with water. Add 1 tablespoon salt. Bring to a boil and cook 5-7 minutes or until you can easily pierce the potatoes with a knife, being careful to not overcook. Drain in a colander and rinse with cold water to cool.
- Meanwhile, place the bacon in a large saute pan and cook 5-7 minutes over medium-high heat until crisp. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings and discard any dark, overcooked bits.
- Add 2 tablespoons butter to the bacon drippings and add the onion. Cook over medium heat until beginning to soften, approximately 4-5 minutes.
- Add the cabbage and continue cooking another 4-5 minutes or until cabbage is softened. Remove from the heat.
- In the large saucepan you cooked the potatoes in, melt the remaining 2 tablespoons butter over medium heat.
- Add the flour and cook 1-2 minutes. Slowly add the milk or milk and half-and-half, whisking constantly. Bring to a simmer and cook 3-5 minutes or until thickened. (It won't be terribly thick--the cheese will thicken it some more.)
- Add the cheese and whisk constantly until the cheese is melted. Remove from the heat. Stir in the dry mustard and sour cream. Add to the pan the cabbage is in and stir to combine. Add salt and black pepper to taste along with the bacon.
- Begin layering as follows:--1/3 of the cabbage mixture--Half the potatoes--1/3 of the cabbage mixture--Remaining potatoes--Remaining cabbage
- Top with crumbled french-fried onions.
- Cover with aluminum foil and bake 40-45 minutes. Remove the foil and continue baking until bubbling and heated through approximately another 15 minutes.
- Garnish with chopped fresh chives.
Nutrition Facts : ServingSize 1, Calories 359 kcal, Carbohydrate 33 g, Protein 13 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 273 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 5 g
CABBAGE AND POTATO GRATIN
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Provided by Martha Rose Shulman
Categories casseroles, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
- Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
- Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
- In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
- Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 822 milligrams, Sugar 9 grams
GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE
Every fall, I look forward to making cabbage. I just love it in so many ways. I think that you too will love this layered cabbage casserole with ground beef. It is so easy to prepare and has such flavor. It is easy to eat too much, it is so good.
Provided by Patternprincess
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well.
- Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
- Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 23 g, Cholesterol 72.1 mg, Fat 17.9 g, Fiber 4.1 g, Protein 23 g, SaturatedFat 6.6 g, Sodium 627.3 mg, Sugar 5.4 g
CABBAGE AND POTATO CASSEROLE
Steps:
- Preheat an oven to 375 F. Chop the sausage, bacon, or pancetta, if using.
- 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.
- 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.
- Add the cabbage to the pan and cook, stirring occasionally, until the leaves are wilted, about 5 minutes.
- 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.
- 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.
- Sprinkle the casserole with the cheese, return to the oven and cook, uncovered, until bubbling and browned, 10 to 15 more minutes.
Nutrition Facts : Calories 183 kcal, Carbohydrate 21 g, Cholesterol 28 mg, Fiber 5 g, Protein 7 g, SaturatedFat 6 g, Sodium 286 mg, Sugar 7 g, Fat 9 g, ServingSize Makes 4 to 6 servings, UnsaturatedFat 0 g
CREAMY POTATOES WITH CABBAGE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.
HOW TO COOK CABBAGE AND POTATOES
Lots of cuisines have a dish based on cabbage and potatoes. Although there are many ways to prepare them, you're sure to get a meal that's inexpensive, filling, and nutritious. Try frying shredded cabbage with chopped potatoes to get a...
Provided by wikiHow
Categories Potato Dishes
Number Of Ingredients 6
Steps:
- Fry 5 strips of bacon in a skillet over medium heat until they're crispy. Chop the bacon into 1⁄2 to 1 inch (1.3 to 2.5 cm) pieces and place them in a deep skillet. Turn the burner to medium and stir the bacon occasionally as it fries. Cook the bacon until it's completely fried and crispy. The amount of time this takes depends on how thick your bacon slices are. Plan on frying the bacon for 5 to 10 minutes. Prep the cabbage and potato while the bacon is frying.
- Transfer the fried bacon to a paper towel-lined plate. Once the bacon is completely crispy, carefully scoop it up with a slotted spoon. Put the pieces on the paper towel-lined plate, which will absorb the excess grease. Leave the grease in the skillet because you'll cook the cabbage and potato in it.
- Shred 1/2 a head of cabbage and chop 1 potato into 1⁄2 inch (1.3 cm) pieces. Rinse the vegetables and place them on a cutting board. To shred the cabbage, slice it in half through the core. Cut out the white core and discard it. Then, slice across the cabbage in 1⁄2 inch (1.3 cm) strips. Take the potato and cut it into 1⁄2 inch (1.3 cm) pieces. You can peel the potato or leave the skin on for added texture.
- Add the cabbage, potato, salt, and pepper to the skillet. Place the shredded cabbage and potato pieces into the skillet with the bacon grease. Stir in 1/4 teaspoon (1.4 g) of salt and 1/4 teaspoon (0.5 g) of ground black pepper. If you like a little extra crunch, sauté 1/3 cup (50 g) of diced onion in the skillet for about 5 minutes before you add the cabbage and potato.
- Cover the skillet and fry the mixture over medium heat for 7 to 8 minutes. Keep the burner on medium heat and put the lid on the skillet to trap the steam. Cook the cabbage until it's tender and stir the mixture every few minutes so it fries evenly. Wear oven mitts when you lift the lid off of the skillet and ensure that the steam doesn't burn you.
- Stir in the garlic and cook the uncovered mixture for 1 minute. Remove the lid and add 5 cloves of minced garlic. Stir until the garlic is incorporated and cook it just until it becomes fragrant.
- Turn off the burner and stir in the crispy bacon pieces. Sprinkle the fried bacon over the cabbage and potato mixture. Then, stir until it's combined and spoon the cabbage and potato mixture onto serving plates. Although you can store leftover cabbage and potatoes in the refrigerator, the mixture will continue to soften as it's stored. Eat the cabbage and potatoes within 3 days.
MENNONITE CABBAGE POTATO KIELBASA BAKE
Hearty and delicious but simple Mennonite main dish. Tender cabbage shreds, diced potatoes, and savory kielbasa bake together in a creamy casserole.
Provided by KelliCooks
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
- Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
- Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
- Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.
Nutrition Facts : Calories 396 calories, Carbohydrate 21.5 g, Cholesterol 116.9 mg, Fat 29.4 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 13.4 g, Sodium 1019 mg, Sugar 6.1 g
SMOTHERED CABBAGE AND POTATOES
Smothered Cabbage and Potatoes is a down home southern favorite. It's a simple side dish full of flavor and goes great with chicken or pork. Or serve it with cornbread as a main dish.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 8
Steps:
- In a Dutch oven, melt butter over medium heat. Add onion and cook for 4 minutes, or until soft.
- Add cabbage, potatoes, broth, salt, pepper, and red pepper flakes.
- Cover, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Remove lid and increase heat to medium-high. Cook until most of liquid has evaporated (about 12 to 14 minutes), stirring occasionally.
Nutrition Facts : Calories 176 kcal, ServingSize 1 serving
POTATO, CABBAGE AND BACON BAKE
An easy, adaptable, one pan, vegetable bake, spiced up with bacon and parmesan.
Provided by springlescran
Time 1h2m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry bacon, potato, parsnip, garlic and onion in a wide, shallow casserole pan until softish/cooked ie 10/15 mins.
- Add chopped cabbage and salt and pepper. (Large pinch of paprika and chopped mushrooms/spinach/defrosted peas can be added here if you have them). Cook for another 5 mins.
- Stir in parmesan and creme fraiche.Cover surface with extra grated parmesan if wanted.
- Put pan in oven and bake in preheated oven 200c/400f for 30 minutes or so, until top golden.
POTATO AND CABBAGE CASSEROLE
This is a delicious side to ham and turkey. Enjoy!
Provided by Susan Seybert
Categories Side Casseroles
Number Of Ingredients 9
Steps:
- 1. Boil the potatoes until tender and drain. Mash, leaving some lumps.
- 2. While potatoes are cooking, melt the butter in a saute pan and add the chopped onion. Add the shredded cabbage and saute until tender and translucent. Add the cream cheese, salt and pepper and stir until cream cheese melts.
- 3. Layer 1/3 of the potatoes in the bottom of a 13x9 inch baking dish, next top with 1/2 of the cabbage mixture. Repeat with another 1/3 of the potatoes. Layer with the remaining cabbage mixture. Finish with the remaining 1/3 of the potatoes. Sprinkle top with paprika.
- 4. Bake in a 350 degree oven for 45 minutes to 1 hour.
CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
POLISH CABBAGE, BACON, AND POTATO CASSEROLE
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F.
- Bring a pot of salted water to a boil. Add the potatoes and cook until just slightly tender, about 5 minutes. Drain and set aside.
- Cook the bacon in a wide Dutch oven or flameproof casserole dish over medium-high heat until crispy. Remove the bacon, leaving the fat behind.
- Add the onion and cook, stirring occasionally, until slightly browned and tender. Add the cabbage and cook until wilted and soft, about 20 minutes.
- Add the garlic, salt, pepper, reserved potatoes and reserved bacon to the pan. Toss to combine. Drizzle with the cream and sprinkle with cheese, then place in the oven. Bake 30-40 minutes, or until the potatoes are tender and the cheese is melted and slightly browned.
CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA
Categories Cheese Potato Side Bake Christmas Vegetarian Casserole/Gratin Parsnip Winter Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Keeping cabbage whole, cut out and discard core and any discolored outer leaves. Beginning at top of head and working with 1 leaf at a time, remove 6 outer leaves, rolling each one back on itself until it can be loosened intact from head, and reserve. Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces. Separate layers of cabbage pieces. Peel parsnips and diagonally cut into 1/8-inch-thick slices. Chop onion. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
- Bring a large kettle of salted water to a boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes. With a slotted spoon transfer cabbage leaves to a kitchen towel to drain. Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes. With slotted spoon transfer pieces to a colander to drain and transfer to a bowl. Add potatoes to boiling water and cook until just tender, about 4 minutes. With slotted spoon transfer potatoes to colander to drain and transfer to another bowl. Add parsnips to boiling water and cook until just tender, about 3 minutes. Drain parsnips in colander.
- In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened. Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes. If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
- If using Robiola, cut into pieces. Stir Robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring, until cheese is melted.
- Preheat oven to 375°F.
- Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches across and 2 1/2 inches deep) and line with cabbage leaves, letting leaves overhang 1 to 2 inches. Arrange half of potatoes in serving dish and season with salt and pepper. Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage. Repeat layering with remaining potatoes, cabbage mixture, and parsnips, arranging last layer of parsnips decoratively around edge of casserole and leaving cabbage exposed in center. Dot parsnips with remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips and cover tightly with a double layer of foil. Casserole may be prepared up to this point 1 day ahead and chilled. Bring casserole to room temperature before proceeding. Bake casserole until heated through and bubbling, about 1 hour.
- Let casserole stand 10 minutes before serving.
POTATO, CABBAGE & CABOT CHEDDAR CASSEROLE
Be sure and slice the potatoes and cabbages nice and thin so that everything cooks evenly and the Cabot Cheddar is fully melted.
Provided by Cabot Creamery
Number Of Ingredients 2
Steps:
- BRING large saucepan of water to boil. Add potatoes and cook for 5 minutes. Drain in colander and set aside. MELT butter in large skillet over medium heat. Add cabbage, thyme, salt and pepper. Cover and cook, stirring often, until cabbage is wilted, about 5 minutes. PREHEAT oven to 400°F. Coat 8-by-8-inch or similar baking dish with nonstick cooking spray. Arrange one third of potatoes over bottom of dish. Scatter one third of cheese over potatoes. Top with half of cabbage. ADD another third of potatoes and another third of cheese. Top with remaining cabbage. ARRANGE remaining potatoes on top. Set remaining cheese aside. Cover baking dish tightly with foil. BAKE for 45 minutes. Uncover and sprinkle with reserved cheese. Return to oven briefly to melt cheese.
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- Peel the potatoes if not organic and slice thinly. Place in cold water if you're not going to use them soon.
- In a large skillet or dutch oven, add a little water and saute the cabbage and onion for about 10 minutes or until they wilt. Add the sliced potatoes and stir carefully. Be sure to drain the potatoes if they are in water).
POTATO AND CABBAGE GRATIN - GOURMET TRAVELLER
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Servings 6Estimated Reading Time 1 minAuthor Neil PerryTotal Time 3 hrs 15 mins
- For braised cabbage, place cabbage in a colander in a large bowl and scatter with 1 tbsp sea salt. Stand for 1 hour to drain and discard liquid. Heat olive oil in a heavy-based saucepan over medium heat, add onion, garlic and a pinch of sea salt, cook for 5 minutes or until soft. Add cabbage, wine, vinegar and sugar. Bring to boil, reduce heat and simmer for 1 hour or until liquid is almost evaporated. Season to taste with sea salt and freshly ground white pepper. Cool.
- Preheat oven to 150C. Spoon cabbage into a 1 litre-capacity gratin dish, spread evenly to cover base and scatter with Gruyère. Using a mandolin, slice potatoes lengthways into 2mm-thick slices. Arrange potatoes over cabbage, overlapping each slice by half until cabbage is covered, and season to taste. Cover with another layer of potatoes. Pour over cream, allowing to seep between layers. Bake for 40 minutes or until the potatoes are tender. Remove, scatter with parmesan and breadcrumbs and return to oven. Bake for another 5-10 minutes or until golden. Serve as a side with grilled meats or fish.
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- Peel the potatoes. Wash the cabbage and pepper. Deseed the pepper. Chop all into rough about 2 cm large cubes/squares.
- Heat the oil up on a frying pan and fry the bacon until crispy. Then remove and rest in a separate plate.
- Take the sausages and fry on each site until browned. Remove and place on the plate with the bacon. Add the cabbage and potatoes to the pan and fry for 5-7 minutes in the sausage/bacon fat.
CABBAGE AND POTATO CAKE RECIPE / RIVERFORD
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Servings 4Total Time 1 hr 20 mins
- Boil the potatoes until soft. Drain and mash while still warm. While the potatoes are cooking, fry the onion in 1 tablespoon of oil until soft and steam the cabbage until just tender.
- Drain the cabbage and press in a colander or sieve to get it as dry as possible. Mix the vegetables together and add salt, pepper and nutmeg.
- Add the egg at this stage if using - it is not essential but does help the cake to stick together. Heat remaining oil in a large, preferably nonstick, frying pan and press mix into pan.
- Fry over a gentle heat for about 10-15 minutes until the underside is crisp. You can then attempt to turn the whole cake (easier if it's bound with egg) or cut it into pieces and turn each piece over to cook the other side. You may need to add a little more oil as you turn.
BEEF CASSEROLE WITH POTATOES AND CABBAGE RECIPE - RECIPES.NET
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- Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper for about 10 minutes until beef is browned and crumbly and vegetables are translucent.
- Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
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- Quarter the cabbage, remove the core, place a quarter on its flat side and shred the savoy cabbage into ribbons.
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