Cabbage and Potato Casserole Recipe

Ingredients

Creating a cabbage and potato casserole is simple, and the ingredients are things you probably already have in your kitchen. Here’s what you’ll need:

• 1 medium-sized cabbage – Fresh cabbage works best for this recipe.
• 6 large potatoes – You can use russet or Yukon Gold potatoes, depending on your preference.
• 1 large onion – A yellow onion will add the right level of sweetness.
• 2 cloves garlic – Garlic enhances the flavor profile of the casserole.
• 1 cup shredded cheese – Cheddar cheese works wonders, but feel free to use your favorite variety.
• 1 cup sour cream – This adds creaminess to the dish.
• 1/2 cup milk – To bring everything together smoothly.
• 2 tablespoons butter – For richness and flavor.
• Salt and pepper – For seasoning.
• 1 teaspoon paprika – Adds a slight smokiness and color.

Feel free to modify these ingredients based on what you have available, or add extra veggies for more texture.

How to Make Cabbage and Potato Casserole

Step 1: Prepare the Vegetables

First, you’ll need to peel and slice the potatoes into thin, even slices. You don’t need to go overboard with the thickness; aim for about 1/8 inch. The potatoes will cook more evenly if they’re all roughly the same size.

Next, chop the cabbage into bite-sized pieces. Be sure to remove the tough core and cut the leaves into smaller, manageable chunks. Slice the onion and garlic finely to ensure they blend seamlessly into the casserole later.

Step 2: Parboil the Potatoes and Cabbage

Now that the vegetables are prepped, it’s time to parboil them. In a large pot, bring some salted water to a boil and add the potatoes. Let them cook for about 5-7 minutes, just until they’re slightly tender but not fully cooked. Drain the potatoes and set them aside.

Next, in the same pot, add the chopped cabbage and cook for another 3-5 minutes. You don’t want the cabbage to be fully soft, just enough so that it wilts and softens slightly. Drain and set aside with the potatoes.

Step 3: Sauté the Onion and Garlic

In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until the onions are soft and translucent. This will take about 4-5 minutes. The garlic will release a beautiful aroma that fills the room, making everything smell so inviting.

Once they’re cooked, set them aside to add to the casserole mix later.

Step 4: Assemble the Casserole

Now it’s time to assemble the casserole! Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. Start by layering the bottom of the dish with half of the parboiled potatoes. Spread them out evenly.

Next, add half of the cabbage mixture over the potatoes. Follow this by a layer of sautéed onions and garlic. Sprinkle some salt, pepper, and paprika to season. Then repeat the layering process, adding the remaining potatoes and cabbage.

Step 5: Add the Creamy Sauce

To create that irresistible creamy texture, mix the sour cream and milk in a bowl. Pour this creamy sauce over the layered vegetables, making sure everything is evenly coated. Then, sprinkle the shredded cheese over the top. If you like a crispy, golden finish, add a little extra cheese.

Step 6: Bake and Enjoy

Now that everything is assembled, it’s time to bake! Cover the casserole with aluminum foil and place it in the preheated oven. Bake for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is golden brown and bubbly.

Once baked to perfection, remove the casserole from the oven and let it rest for a few minutes before serving. The result is a beautifully layered dish with creamy potatoes, tender cabbage, and savory cheese.