Servings
Font
Back
Baked Cabbage and Potatoes
5 from 8 votes

Baked Cabbage and Potatoes

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

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

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
  • black pepper fine
  • sea salt 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
  • nutmeg fine sea salt and ground nutmeg
  • sea salt fine sea salt and ground nutmeg

Instructions

Sauteed cabbage:
    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. 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:
  1. Preheat the oven to 400°F/ 200°C.
  2. 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
  3. 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
  4. 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

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

% 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.