CABBAGE & POTATO CASSEROLE
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
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
POTATO AND CABBAGE CASSEROLE
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
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 BAKE
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.
CABBAGE AND POTATO CASSEROLE
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
CREAMY POTATOES WITH CABBAGE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
SCALLOPED CABBAGE CASSEROLE
I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!).
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.
Nutrition Facts : Calories 193 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 538mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE
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
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 GRATIN
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
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
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
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.
MENNONITE CABBAGE POTATO KIELBASA BAKE
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
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
CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA
Categories Cheese Potato Side Bake Christmas Vegetarian Casserole/Gratin Parsnip Winter Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Keeping cabbage whole, cut out and discard core and any discolored outer leaves. Beginning at top of head and working with 1 leaf at a time, remove 6 outer leaves, rolling each one back on itself until it can be loosened intact from head, and reserve. Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces. Separate layers of cabbage pieces. Peel parsnips and diagonally cut into 1/8-inch-thick slices. Chop onion. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
- Bring a large kettle of salted water to a boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes. With a slotted spoon transfer cabbage leaves to a kitchen towel to drain. Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes. With slotted spoon transfer pieces to a colander to drain and transfer to a bowl. Add potatoes to boiling water and cook until just tender, about 4 minutes. With slotted spoon transfer potatoes to colander to drain and transfer to another bowl. Add parsnips to boiling water and cook until just tender, about 3 minutes. Drain parsnips in colander.
- In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened. Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes. If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
- If using Robiola, cut into pieces. Stir Robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring, until cheese is melted.
- Preheat oven to 375°F.
- Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches across and 2 1/2 inches deep) and line with cabbage leaves, letting leaves overhang 1 to 2 inches. Arrange half of potatoes in serving dish and season with salt and pepper. Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage. Repeat layering with remaining potatoes, cabbage mixture, and parsnips, arranging last layer of parsnips decoratively around edge of casserole and leaving cabbage exposed in center. Dot parsnips with remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips and cover tightly with a double layer of foil. Casserole may be prepared up to this point 1 day ahead and chilled. Bring casserole to room temperature before proceeding. Bake casserole until heated through and bubbling, about 1 hour.
- Let casserole stand 10 minutes before serving.
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