Baked Cabbage and Potatoes

Name: Baked Cabbage and Potatoes
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 -6 servings
Ingredients: 1 medium onion; 3.5 oz Bacon; ½ to 1 cabbage; 1 garlic clove; 3 tablespoons olive oil; ½ cup vegetable stock; 3 tablespoons Creme Fraiche; fine sea salt and pepper; nutmeg; 1 lb potatoes; 1 tablespoon butter; ½ cup milk; ¼ cup parmesan; 1 cup gouda; fine sea salt and ground nutmeg

User Reviews

5.0

12 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 25 mins
Servings
4 -6 servings
Calories
605 kcal
Course
Main Course
Cuisine
German

Baked Cabbage and Potatoes

Freya Patterson

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You must try this hearty and delicious baked cabbage and potatoes. It's a simple, wholesome dish that's perfect for a cozy dinner.

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Ingredients

Servings

Sauteed cabbage:

1 medium onion about 100 g/ 3.5 oz
3.5 oz Bacon or pancetta, 100 g
½ to 1 cabbage depending on size, about 900 g/ 2 lbs/ more or less 10 cups when shredded, Note 1
1 garlic clove
3 tablespoons olive oil
½ cup vegetable stock 125 ml, from ½ a cube is fine
3 tablespoons Creme Fraiche or sour cream
fine sea salt and pepper
nutmeg grated

Cabbage potato bake:

1 lb potatoes 450 g
1 tablespoon butter
½ cup milk 125 ml
¼ cup parmesan 30 g
1 cup gouda or Cheddar cheese, grated, 100 g
fine sea salt and ground nutmeg

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Instructions

Sauteed cabbage:

Prepare the ingredients: Chop the onion finely. Set aside. Chop the bacon. Quarter the cabbage, remove the core, place a quarter on its flat side, and shred the cabbage into ribbons.1 medium onion + 3.5 oz bacon/ 100 g + ½ to 1 cabbage/ 900 g/ 2 lbs
Saute: Heat the olive oil in a large skillet or Dutch oven on medium heat. Saute the onion until translucent, add the bacon, and fry for a couple of minutes. In the meantime, finely chop the garlic. Add cabbage and garlic to the skillet. Saute for about 5 minutes, stirring often.3 tablespoons olive oil + 1 garlic clove
Cook cabbage: Pour the vegetable stock into the pot. Stir again, cover, and cook on lowheat for about 20 minutes until the liquid has evaporated and the cabbage is cooked, but not mushy.½ cup vegetable stock/ 125 ml
Adjust: Remove from the heat and stir in the crème Fraiche. Adjust the taste with salt, pepper, and freshly grated nutmeg.3 tablespoons crème fraiche + fine sea salt and pepper + nutmeg

Cabbage and potato bake:

Preheat the oven to 400°F/ 200°C.
Prepare potatoes: Peel and cut the potatoes into chunks, and cook in salted water until soft. Drain and mash, adding one tablespoon of butter, milk, and Parmesan. Adjust the taste with salt, pepper, and nutmeg.1 lb potatoes/ 450 g + 1 tablespoon butter + ½ cup milk/ 125 ml + ¼ cup Parmesan/ 30 g + fine sea salt and ground nutmeg
Assemble the casserole: Place the sauteed savoy cabbage in the casserole dish. Cover with the mashed potatoes and sprinkle with the grated cheese.1 cup Gouda / 100 g
Bake for about 20 – 25 minutes until golden brown. Serve immediately.

Notes

Cabbage: I like to make this dish with Savoy cabbage, but green cabbage is just as good.
How to serve: You can serve the baked cabbage and potatoes with pickled vegetables, like pickled green tomatoes, gherkins or zucchini pickles. Or any other pickles you like. You can also serve it as a very rich side dish for Romanian meatballs, for instance. In this case, the cabbage casserole will serve 6 to 8 people.

Nutrition Information

Show Details

Serving 1/4 of the dish Calories 605kcal (30%) Carbohydrates 47g (16%) Protein 26g (52%) Fat 37g (57%) Saturated Fat 15g (75%) Polyunsaturated Fat 19g Cholesterol 84mg (28%) Sodium 1275mg (53%) Fiber 10g (40%) Sugar 4g (8%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 605 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	605kcal	30%
Carbohydrates	47g	16%
Protein	26g	52%
Fat	37g	57%
Saturated Fat	15g	75%
Polyunsaturated Fat	19g	112%
Cholesterol	84mg	28%
Sodium	1275mg	53%
Fiber	10g	40%
Sugar	4g	8%