Cabbage And Yukon Gold Potato Casserole Recipes

POTATO CABBAGE CASSEROLE WITH CHEDDAR AND BACON

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.

GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE

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.

CREAMY MASHED POTATOES WITH CABBAGE

Steps:

• This recipe originated on an episode of Giada Entertains. Episode: Go Green or Go Home.
• Heat a medium dutch oven over medium heat. Add 1/4 cup of olive oil to the pan along with the chopped onion and smashed garlic. Season with 1/2 teaspoon and salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the chopped cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook for 2 minutes or until the cabbage wilts. Stir in the potatoes and the enough broth to cover the mixture. Season with the remaining 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, about 30 - 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the additional 1/4 cup of olive oil and serve sprinkled with chives.

CREAMY POTATOES WITH CABBAGE

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.

POTATO AND CABBAGE CASSEROLE

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.

CABBAGE AND YUKON GOLD POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place potato in a large dutch oven, and cover with water.
• Bring potato to a boil, and cook for 6 minutes or until tender.
• Remove potato with a slotted spoon, reserving cooking liquid in pan.
• Place potato in a large bowl, and set aside.
• Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
• Drain well.
• Add the cabbage to potato.
• Melt the butter in a small skillet over medium heat; add sage and garlic.
• Cook for 1 minute, stirring constantly.
• Stir the chopped sage mixture, salt, and pepper into potato mixture.
• Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour, milk, and remaining ingredients, and stir with a whisk.
• Pour milk mixture over potato mixture (do not stir).
• Bake at 350 degrees for 50 minutes or until casserole is lightly browned.