Cabbage Potato Casserole Recipes

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CABBAGE AND POTATO GRATIN



Cabbage and Potato Gratin image

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

Salt
1 large savoy or green cabbage (about 2 pounds), quartered
1 pound baking potatoes, such as russets, peeled and sliced
2 garlic cloves, peeled
2 cups milk
1/2 cup crème fraîche
Ground black pepper
4 ounces Gruyère, grated (1 cup, tightly packed)
1 ounce Parmesan, grated (1/4 cup)
2 teaspoons finely chopped or slivered fresh sage

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

AMISH CABBAGE & POTATO CASSEROLE



Amish Cabbage & Potato Casserole image

This recipe intrigued me because I'm drawn to Amish cooking. Although I really liked it just as written (it's tasty comfort food), I believe it has the potential to be tweaked by just the right Zaar chef to make it a winner in the inexpensive-yet-delicious category (if there is one)...So have at it, Zaar chefs!!! :)

Provided by Stacky5

Categories     One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground chuck
1/2 onion, chopped
2 garlic cloves, minced
1/4 cup catsup
1/2 head green cabbage, coursely chopped
6 -8 yukon gold potatoes, diced
1/4 lb Velveeta cheese, sliced
1 1/2 cups whole milk
4 tablespoons butter, sliced into 8 pats
salt & pepper

Steps:

  • Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside.
  • In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
  • Layer the Velveeta cheese slices on top.
  • Then spread on all of the meat mixture.
  • Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top.
  • Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.

POTATO CABBAGE CASSEROLE WITH CHEDDAR AND BACON



Potato Cabbage Casserole with Cheddar and Bacon image

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

Cooking spray
2 pounds baby Yukon Gold potatoes (scrubbed and sliced 1/4-inch thick)
Salt
8 slices bacon (cooked and crumbled)
4 tablespoons butter (divided)
1 medium onion (chopped)
1/2 head green cabbage (inner core removed and thinly sliced)
2 tablespoons all-purpose flour
2 cups whole milk (--OR-- 1 cup 2% milk and 1 cup half-and-half)
2 cups shredded Cheddar cheese (mild, medium or sharp)
1 cup sour cream
1 teaspoon dry mustard
Freshly ground black pepper (to taste)
1/2 cup crumbled french-fried onions
Chopped fresh chives (for garnish)

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

PORK CHOP, CABBAGE, POTATO CASSEROLE



Pork Chop, Cabbage, Potato Casserole image

This is very hearty and needs only a salad to complete the meal. I like to use more onions and garlic than posted. And it tastes great as leftovers. Tastes best when celery soup is used.

Provided by Kathy228

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork chops
1 medium onion, coarse chopped
1 teaspoon salt
pepper
1 tablespoon garlic powder
2 tablespoons oil
1 (10 3/4 ounce) can cream of celery soup (don't substitute)
1 1/2 cups milk
1/2 head cabbage, sliced
3 medium potatoes, peeled and sliced

Steps:

  • Brown pork chops, onions, and seasonings in oil.
  • Take chops out of pan and set aside.
  • Add celery soup and milk to the same pan with the onions and simmer until heated through.
  • Put one half of the sliced potatoes in a sprayed casserole pan.
  • Place one half of the cabbage over potatoes.
  • Pour one half of soup mixture over that.
  • Repeat.
  • Place browned pork chops on top.
  • Cover and bake at 350°F for 1 hour or until potatoes are tender.
  • Remove cover last 20 minutes.

Nutrition Facts : Calories 682.5, Fat 35.5, SaturatedFat 11.4, Cholesterol 135.2, Sodium 1336.7, Carbohydrate 48.2, Fiber 7.2, Sugar 8, Protein 43.7

GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE



Ground Beef Casserole with Potatoes and Cabbage image

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

1 cooking spray (such as Pam®)
3 pounds ground beef
2 cups coarsely chopped celery
1 cup coarsely chopped onion
1 pinch salt and ground black pepper to taste
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 large head cabbage, coarsely chopped
5 medium Yukon Gold potatoes, thinly sliced

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 BAKE



Cabbage and Potato Bake image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 7

1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

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.

POTATO AND CABBAGE CASSEROLE



Potato and Cabbage Casserole image

This is a delicious side to ham and turkey. Enjoy!

Provided by Susan Seybert

Categories     Side Casseroles

Number Of Ingredients 9

4 large potatoes (quartered and boiled)
1/2 lb butter
1 onion, diced
1/2 green cabbage, shredded
1/2 red cabbage, shredded
8 oz cream cheese
1 tsp salt
1/2 tsp pepper
pinch of nutmeg

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.

POTATO AND CABBAGE CASSEROLE



Potato and Cabbage Casserole image

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

5 cups shredded cabbage
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

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.

CABBAGE AND POTATO CASSEROLE



Cabbage and Potato Casserole image

Potatoes and cabbage with a bit of cream and cheese become a hearty, delightfully easy fall or winter dish. Optional bacon adds a smoky flavor.

Provided by Molly Watson

Categories     Entree     Brunch     Dinner     Lunch     Side Dish

Time 55m

Yield 6

Number Of Ingredients 9

Optional: 2 ounces bacon or pancetta, or 4 ounces bulk or country sausage
1 to 2 tablespoons unsalted butter
1 head green cabbage
1/2 pound potatoes
1/2 cup heavy cream, half-and-half, or broth
1 teaspoon coarse grain or country mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 cup freshly shredded melting cheese (Gruyère, Swiss, or Gouda)

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

CABBAGE & POTATO CASSEROLE



Cabbage & Potato Casserole image

A recipe by my favourite chef John Hadamuscin from Enchanted Evenings. I have changed it slightly to accommodate my family's preferences. I hope you enjoy this.

Provided by Baby Kato

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

3 slices bacon, thick, coarsely chopped
1 medium sweet onion, coarsely chopped
1 garlic clove, organic, finely chopped
1 large shallot, french, finely chopped
1 small green cabbage, coarsely chopped
1 granny smith apple, coarsely grated
1/4 cup chicken stock
1/4 cup apple cider
1 1/2 teaspoons cider vinegar
1 tablespoon brown sugar
4 large potatoes, quartered, unpeeled
1/2 teaspoon salt
2 tablespoons butter, cut into small pieces
1/8 cup half-and-half
1 large egg, lightly beaten
1/8 cup fresh parsley, coarsely chopped
1/2 teaspoon red pepper flakes

Steps:

  • Cook bacon crisp. Reserve.
  • Sauté onion, shallot, garlic, apple and cabbage for 20 minutes.
  • Turn up heat and add the stock, cider, vinegar and sugar.
  • Cook 10 minutes, stirring frequently, until most of the liquid is gone.
  • Boil potatoes in salted water for 20 minutes until tender.
  • Preheat oven to 400°F Grease pan.
  • Drain and mash the potatoes.
  • With a fork mix in the butter, then milk and lastly the egg.
  • Add the cabbage mixture, bacon, parsley and pepper flakes, mix well.
  • Pour into baking dish and bake 20 minutes.
  • Enjoy, enjoy, enjoy.

Nutrition Facts : Calories 538.3, Fat 16.4, SaturatedFat 7.3, Cholesterol 83, Sodium 574, Carbohydrate 87.8, Fiber 13.6, Sugar 17.8, Protein 14.8

MENNONITE CABBAGE POTATO KIELBASA BAKE



Mennonite Cabbage Potato Kielbasa Bake image

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

1 small head cabbage
2 cups diced potatoes
1 (16 ounce) package smoked kielbasa sausage, sliced
1 cup milk
2 eggs, beaten
1 teaspoon salt
½ teaspoon ground black pepper
4 slices bread, cut into cubes
½ cup butter, sliced

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

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