Cheesy Cabbage and Potato Casserole

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Description

This Cheesy Cabbage and Potato Casserole combines layers of tender cabbage, creamy potatoes, onions, and gooey melted cheese baked to golden perfection. It’s hearty, comforting, and easy to make — the perfect side or main dish for family dinners. Whether served with a green salad or roasted meat, it’s a budget-friendly, crowd-pleasing favorite.

Ingredients For Cheesy Cabbage and Potato Casserole

  • 4 medium potatoes, peeled and thinly sliced

  • 1 small head of green cabbage, chopped

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp butter or olive oil

  • 1 cup shredded cheddar cheese (or mix of mozzarella & cheddar)

  • 1 cup milk or cream

  • 2 tbsp flour (for thickening)

  • 1 cup chicken or vegetable broth

  • ½ tsp paprika

  • ½ tsp dried thyme (optional)

  • Salt & pepper to taste

  • 2 tbsp breadcrumbs (optional, for topping)

Instructions

  1. Preheat oven: to 375°F (190°C). Grease a baking dish (about 9×13-inch).

  2. Sauté the onions and garlic: In a large skillet, melt butter. Add onions and garlic, cook until soft and fragrant.

  3. Add cabbage: Stir in chopped cabbage, season with salt and pepper. Cook for 5–7 minutes until slightly wilted.

  4. Make the sauce: Sprinkle flour over the cabbage mixture. Stir well. Slowly pour in milk and broth, whisking to prevent lumps. Let simmer 3–5 minutes until slightly thickened.

  5. Layer the casserole: Spread half of the potato slices on the bottom of the dish. Add half of the cabbage mixture, sprinkle cheese. Repeat the layers.

  6. Top it off: Finish with cheese and optional breadcrumbs. Sprinkle paprika and thyme for flavor.

  7. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.

  8. Cool & serve: Let it rest for 10 minutes before serving.

Notes

  • You can pre-boil potatoes for 5 minutes to speed up baking time.

  • Add cooked bacon, ham, or sausage for a heartier meal.

  • Swap cheddar for Swiss, Gruyère, or Monterey Jack for a different flavor.

  • Can be made ahead and reheated – it tastes even better the next day!

Tips

  • Slice potatoes evenly so they cook uniformly.

  • Use a mandoline slicer for quick prep.

  • For extra creaminess, stir in a few tablespoons of sour cream or cream cheese.

  • Let the casserole rest before cutting – it helps layers set nicely.

Servings

Makes 6–8 servings as a side dish or 4 servings as a main course.

Nutritional Info (per serving)

(approximate, based on 6 servings)

  • Calories: 285

  • Protein: 10g

  • Fat: 14g

  • Carbohydrates: 30g

  • Fiber: 5g

  • Sodium: 420mg

  • Calcium: 200mg

Health Benefits

  • Cabbage is rich in vitamin C, K, and antioxidants for immunity and digestion.

  • Potatoes provide potassium and complex carbs for sustained energy.

  • Cheese adds calcium and protein for bone health.

  • Balanced comfort food that’s satisfying yet nutrient-dense!

Q&A Section

Q1: Can I make this casserole vegan?
Yes! Use plant-based butter, dairy-free cheese, and oat or almond milk. It’s still creamy and delicious.

Q2: Can I freeze leftovers?
Absolutely. Let cool completely, cover tightly, and freeze up to 2 months. Reheat in the oven for best texture.

Q3: What can I serve this with?
Pair with grilled chicken, roasted sausage, or a green salad for a complete meal.

Q4: Can I use red cabbage instead?
You can, but note it will slightly change the color of the dish — still tasty, just more vibrant!

Q5: How do I make it extra cheesy?
Add a layer of cheese between each potato and cabbage layer, and sprinkle extra on top before baking.

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