Baked Cabbage and Potatoes
User Reviews
5
8 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
4 -6 servings
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Calories
605 kcal
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Course
Main Course
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Cuisine
German
Baked Cabbage and Potatoes
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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
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 crème fraîche or sour cream
- sea salt fine
- black pepper fine
- nutmeg grated
Cabbage potato bake:
- 1 lb potato 450 g
- 1 tablespoon butter
- ½ cup milk 125 ml
- ¼ cup parmesan 30 g
- 1 cup gouda or Cheddar cheese, grated, 100 g
- sea salt fine sea salt and ground nutmeg
- nutmeg fine sea salt and ground nutmeg
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
(112%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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