Baked Cabbage and Potato Casserole with Cheese

Baked Cabbage and Potato Casserole with Cheese is a delicious and wholesome comfort food, perfect for family dinners or gatherings. This dish brings together simple, nutritious vegetables like cabbage, potatoes, and carrots, all baked to perfection in a rich, cheesy mixture. The combination of the crispy baked top layer, soft vegetables inside, and melted cheddar cheese makes this casserole irresistible. It’s an easy, one-dish meal that’s full of flavor, satisfying, and can be adapted to suit a variety of dietary preferences.

Whether you’re looking for a way to use up leftover vegetables or searching for a vegetarian main dish, this casserole is a great option. The use of fresh herbs like dill and parsley adds a refreshing note, while garlic and red onion provide depth of flavor. It’s filling, nutritious, and a guaranteed hit for both kids and adults.

Ingredients:

  • 1 medium cabbage, shredded as thinly as possible
  • 3 medium potatoes, peeled and grated
  • 1 red onion, finely chopped
  • 2 medium carrots, grated
  • 5-6 garlic cloves, minced
  • 1 small bunch of dill, chopped
  • 1 small bunch of parsley, chopped
  • 4-5 large eggs
  • 2 cups of all-purpose flour
  • 1 tablespoon salt
  • Olive oil for greasing
  • Salt and pepper, to taste
  • 125g (5oz) cheddar cheese, grated (plus extra for topping)

Instructions:

1. Prepare the Vegetables:

  • Shred the cabbage: Using a sharp knife or mandoline, shred the cabbage as thinly as possible. This will help it bake evenly and soften during cooking.
  • Grate the potatoes and carrots: Peel the potatoes and carrots, then grate them using a box grater or food processor.
  • Chop the onion and garlic: Finely chop the red onion and mince the garlic cloves.
  • Chop the herbs: Finely chop the dill and parsley.

2. Mix the Casserole Ingredients:

  • Combine vegetables: In a large mixing bowl, combine the shredded cabbage, grated potatoes, grated carrots, chopped red onion, minced garlic, and chopped herbs.
  • Add the eggs: Crack the eggs into the vegetable mixture and stir until everything is well coated.
  • Incorporate the flour and seasonings: Add the flour and 1 tablespoon of salt, mixing well until the flour is evenly distributed. Season with additional salt and pepper to taste.
  • Fold in cheese: Finally, fold in the grated cheddar cheese, ensuring it’s well-mixed into the casserole base.

3. Prepare the Baking Dish:

  • Preheat the oven: Set the oven to 200°C (400°F).
  • Grease the dish: Lightly grease a medium-sized baking dish with olive oil to prevent the casserole from sticking.
  • Spread the mixture: Evenly distribute the vegetable mixture into the prepared baking dish, pressing it down lightly to create a uniform layer.

4. Bake the Casserole:

  • Initial bake: Place the dish in the preheated oven and bake for about 40 minutes. During this time, the vegetables will soften and the top will start to brown.
  • Add extra cheese: After 40 minutes, remove the casserole from the oven and sprinkle extra grated cheddar cheese on top.
  • Final bake: Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.

5. Serve:

  • Cool slightly: Once the casserole is baked and golden, remove it from the oven and allow it to cool for a few minutes before serving.
  • Serve hot: Slice and serve the casserole while it’s still hot. It pairs well with a side salad or fresh bread.

Cooking Tips:

  • Shred cabbage thinly: The thinner you shred the cabbage, the better it will cook and blend with the other ingredients. If the cabbage is too thick, it might remain tough.
  • Grate vegetables finely: Grating the potatoes and carrots finely ensures they cook evenly and blend smoothly into the casserole.
  • Rest the casserole: Let the casserole rest for 5-10 minutes after taking it out of the oven. This helps it set, making it easier to cut into neat portions.
  • Add more cheese: Feel free to add extra cheese both inside the mixture and on top for an extra cheesy, indulgent version.
  • Herb variations: You can switch up the herbs according to your preference. Thyme, rosemary, or basil can be used in place of dill and parsley.

Nutritional Benefits:

This Baked Cabbage and Potato Casserole is not only hearty but also packed with nutritional benefits:

  • Cabbage: Rich in fiber, vitamins C and K, and antioxidants, cabbage promotes healthy digestion and helps boost your immune system.
  • Potatoes: A good source of potassium and vitamin C, potatoes provide energy, support heart health, and are naturally gluten-free.
  • Carrots: High in beta-carotene, vitamin A, and antioxidants, carrots contribute to good eye health and skin.
  • Eggs: A great source of high-quality protein, eggs also offer important vitamins and minerals, including B vitamins and selenium.
  • Cheddar Cheese: While cheese is a good source of calcium and protein, it also provides fat-soluble vitamins like A and D.

Why You’ll Love This Recipe:

  • Easy and Budget-Friendly: The ingredients are simple and affordable, making this a budget-friendly recipe. It’s perfect for using up leftover vegetables in your fridge.
  • Versatile: You can easily adjust the ingredients based on what you have available. Add other vegetables like zucchini, or substitute cheddar with your favorite cheese.
  • Comforting and Filling: This casserole is hearty and filling, thanks to the combination of cabbage, potatoes, and eggs. It’s perfect for cold days when you crave a warm, satisfying meal.
  • Healthy and Wholesome: Packed with vegetables and herbs, this dish is not only delicious but also full of vitamins and minerals, providing a nutritious meal for the whole family.

Dietary Information:

  • Vegetarian: This recipe is naturally vegetarian, as it contains no meat or animal products other than cheese and eggs.
  • Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
  • High in Fiber: With the cabbage, potatoes, and carrots, this casserole is high in fiber, promoting good digestion and keeping you full for longer.
  • Rich in Protein: The eggs and cheese add a good amount of protein, making this casserole a well-rounded meal on its own.

Why This Recipe Works:

The combination of shredded cabbage, grated potatoes, and carrots creates a textured, savory base for this casserole. The eggs bind the ingredients together, while the cheese adds richness and flavor. The use of fresh herbs and garlic brings brightness to the dish, balancing the natural sweetness of the vegetables. Baking the casserole allows the vegetables to soften and absorb the flavors, while the top becomes golden and crisp, providing a satisfying contrast in texture.

Conclusion:

Baked Cabbage and Potato Casserole with Cheese is the ultimate comfort food that’s both easy to make and incredibly versatile. It’s packed with nutritious vegetables, cheesy goodness, and flavorful herbs, making it a crowd-pleaser for any occasion. Whether you’re serving it as a main dish or a side, this casserole is sure to become a family favorite. With just a few simple ingredients, you can create a delicious and healthy meal that satisfies both the palate and the body. Enjoy it fresh from the oven for the best flavor, and don’t be surprised when everyone asks for seconds!

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Baked Cabbage and Potato Casserole with Cheese


  • Author: Olivia
  • Total Time: 1hr 10mins

Description

Baked Cabbage and Potato Casserole with Cheese is a delicious and wholesome comfort food, perfect for family dinners or gatherings. This dish brings together simple, nutritious vegetables like cabbage, potatoes, and carrots, all baked to perfection in a rich, cheesy mixture. The combination of the crispy baked top layer, soft vegetables inside, and melted cheddar cheese makes this casserole irresistible. It’s an easy, one-dish meal that’s full of flavor, satisfying, and can be adapted to suit a variety of dietary preferences.

 


Ingredients

Units Scale
  • 1 medium cabbage, shredded as thinly as possible
  • 3 medium potatoes, peeled and grated
  • 1 red onion, finely chopped
  • 2 medium carrots, grated
  • 56 garlic cloves, minced
  • 1 small bunch of dill, chopped
  • 1 small bunch of parsley, chopped
  • 45 large eggs
  • 2 cups of all-purpose flour
  • 1 tablespoon salt
  • Olive oil for greasing
  • Salt and pepper, to taste
  • 125g (5oz) cheddar cheese, grated (plus extra for topping)

Instructions

1. Prepare the Vegetables:

  • Shred the cabbage: Using a sharp knife or mandoline, shred the cabbage as thinly as possible. This will help it bake evenly and soften during cooking.
  • Grate the potatoes and carrots: Peel the potatoes and carrots, then grate them using a box grater or food processor.
  • Chop the onion and garlic: Finely chop the red onion and mince the garlic cloves.
  • Chop the herbs: Finely chop the dill and parsley.

2. Mix the Casserole Ingredients:

  • Combine vegetables: In a large mixing bowl, combine the shredded cabbage, grated potatoes, grated carrots, chopped red onion, minced garlic, and chopped herbs.
  • Add the eggs: Crack the eggs into the vegetable mixture and stir until everything is well coated.
  • Incorporate the flour and seasonings: Add the flour and 1 tablespoon of salt, mixing well until the flour is evenly distributed. Season with additional salt and pepper to taste.
  • Fold in cheese: Finally, fold in the grated cheddar cheese, ensuring it’s well-mixed into the casserole base.

3. Prepare the Baking Dish:

  • Preheat the oven: Set the oven to 200°C (400°F).
  • Grease the dish: Lightly grease a medium-sized baking dish with olive oil to prevent the casserole from sticking.
  • Spread the mixture: Evenly distribute the vegetable mixture into the prepared baking dish, pressing it down lightly to create a uniform layer.

4. Bake the Casserole:

  • Initial bake: Place the dish in the preheated oven and bake for about 40 minutes. During this time, the vegetables will soften and the top will start to brown.
  • Add extra cheese: After 40 minutes, remove the casserole from the oven and sprinkle extra grated cheddar cheese on top.
  • Final bake: Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.

5. Serve:

  • Cool slightly: Once the casserole is baked and golden, remove it from the oven and allow it to cool for a few minutes before serving.
  • Serve hot: Slice and serve the casserole while it’s still hot. It pairs well with a side salad or fresh bread.
  • Prep Time: 10mins
  • Cook Time: 50mins