(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Cabbage and Potato Casserole is a hearty, comforting dish perfect for any meal. Combining tender potatoes, savory cabbage, and gooey cheddar cheese, this casserole is a crowd-pleaser. It's easy to make and uses simple ingredients you likely have on hand. Let's get cooking!
The name of the recipe: Cabbage and Potato Casserole Recipe
Ingredients:
- 1 medium cabbage, chopped
- 4 large potatoes, peeled and sliced
- 1 large onion, chopped
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pot, boil potatoes until tender. Drain and set aside.
- In a skillet, melt butter and sauté onions until translucent.
- Add chopped cabbage to the skillet and cook until tender.
- In a baking dish, layer half of the potatoes, followed by half of the cabbage mixture, and half of the cheese. Repeat layers.
- Pour milk over the top and season with salt and pepper.
- Bake for 45 minutes or until golden and bubbly.
What You Will Need
H2: What you will need to make cabbage and potato casserole
Cabbage: Adds a tender, slightly sweet flavor and a satisfying crunch, balancing the creaminess of the potatoes and cheese.
Potatoes: Provide a hearty, starchy base that soaks up flavors, making the casserole filling and comforting.
Onion: Brings a savory depth and a hint of sweetness, enhancing the overall flavor profile of the dish.
Cheddar cheese: Melts into a gooey, rich layer, adding sharpness and creaminess that ties all ingredients together.
Milk: Creates a creamy sauce that binds the ingredients, ensuring the casserole is moist and flavorful.
Butter: Adds richness and a slight nuttiness, helping to sauté the onions and cabbage to perfection.
Tools and Instruments Required
- Large pot: Needed to boil potatoes until tender, ensuring they are cooked evenly and ready for layering.
- Skillet: Used to sauté onions and cook cabbage, bringing out their flavors and making them tender.
- Baking dish: Essential for layering and baking the casserole, allowing it to cook evenly and develop a golden crust.
- Knife: Required for chopping cabbage and slicing potatoes, ensuring uniform pieces for even cooking.
- Cutting board: Provides a stable surface for chopping and slicing ingredients safely and efficiently.
Cabbage and Potato Casserole Recipe
Equipment
- Large pot
- Skillet
- Baking Dish
Ingredients:
Main Ingredients
- 1 medium cabbage, chopped
- 4 large potatoes, peeled and sliced
- 1 large onion, chopped
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pot, boil potatoes until tender. Drain and set aside.
- In a skillet, melt butter and sauté onions until translucent.
- Add chopped cabbage to the skillet and cook until tender.
- In a baking dish, layer half of the potatoes, followed by half of the cabbage mixture, and half of the cheese. Repeat layers.
- Pour milk over the top and season with salt and pepper.
- Bake for 45 minutes or until golden and bubbly.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Cabbage and Potatoes Recipe
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly in plastic wrap, then foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Remove wrapping, let sit at room temp for 30 minutes.
- Bake as directed.
Using savoy cabbage instead of regular cabbage adds a slightly sweeter flavor and a more tender texture to the casserole.
0 thoughts on “Cabbage and Potato Casserole Recipe”