This Cabbage, Potato, Carrot, and Spinach Casserole is a hearty, wholesome dish packed with layers of tender vegetables and a creamy, cheesy sauce. Perfect for a comforting family dinner or as a meal prep option, this casserole is both nutritious and satisfying.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Ingredients (Serves 6-8)
- Vegetables
- 2 cups (200 g) shredded cabbage
- 3 medium potatoes, peeled and thinly sliced (about 500 g)
- 2 medium carrots, grated (about 200 g)
- 2 cups (150 g) fresh spinach, chopped
- Sauce
- 1 1/2 cups (375 ml) milk
- 3 tablespoons (45 g) butter
- 3 tablespoons (30 g) all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup (100 g) shredded mozzarella or cheddar cheese
- Topping
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) Parmesan cheese, grated
- 1 tablespoon olive oil
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a casserole dish with oil or butter.
- Prepare the Vegetables:
- Blanch the shredded cabbage in boiling salted water for 2-3 minutes. Drain and set aside.
- Cook the potato slices in boiling water for 5 minutes, just until slightly tender. Drain and set aside.
- Lightly sauté the grated carrots and spinach in a pan with a drizzle of olive oil until softened. Set aside.
- Make the Sauce:
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to create a roux.
- Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens.
- Add garlic powder, salt, pepper, and nutmeg. Stir in shredded cheese until melted and smooth.
- Assemble the Casserole:
- Spread a thin layer of sauce at the bottom of the casserole dish.
- Layer the potatoes, carrots, spinach, and cabbage, repeating until all vegetables are used.
- Pour the cheese sauce evenly over the vegetables, ensuring all layers are covered.
- Prepare the Topping:
- In a small bowl, mix breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the casserole.
- Bake: Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
- Serve: Let the casserole cool for 5 minutes before serving. Enjoy it warm as a main dish or side.
Serving Suggestions
- Pair with a side salad and crusty bread for a complete meal.
- Serve as a side dish alongside grilled chicken or fish.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- Add a sprinkle of fresh herbs like parsley or dill before serving.
- Enjoy leftovers for lunch with a slice of whole-grain toast.
Cooking Tips
- Slice Evenly: Ensure potatoes and carrots are evenly sliced for uniform cooking.
- Don’t Skip Blanching: Blanching the cabbage ensures it softens nicely in the casserole.
- Cheese Variations: Use your favorite cheese blend for added flavor—Gruyère or smoked cheese work well.
- Add Protein: Mix in cooked ground turkey or shredded chicken for a heartier version.
Nutritional Benefits
- Rich in Fiber: Thanks to the cabbage, spinach, and carrots.
- Packed with Vitamins: High in vitamins A, C, and K from the vegetables.
- Good Source of Calcium: From the milk and cheese.
Dietary Information
- Vegetarian-Friendly
- Gluten-Free Option: Use gluten-free flour and breadcrumbs.
- Dairy-Free Option: Substitute with plant-based milk and cheese.
Nutritional Facts (Per Serving)
- Calories: 230
- Protein: 9 g
- Carbohydrates: 26 g
- Fat: 10 g
- Fiber: 4 g
- Calcium: 20% of daily value
Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze portions in airtight containers for up to 2 months. Thaw overnight and reheat in the oven.
Why You’ll Love This Recipe
- Versatile: Can be a main dish or a side.
- Nutritious: Packed with veggies and nutrients.
- Crowd-Pleaser: Great for family dinners or potlucks.
- Make-Ahead Friendly: Assemble ahead and bake when needed.
Conclusion
This Cabbage, Potato, Carrot, and Spinach Casserole is a comforting, nutritious, and versatile dish that brings together wholesome ingredients with a cheesy, creamy twist. Easy to make and packed with flavor, it’s perfect for any occasion. Whether as a vegetarian main or a hearty side, this casserole is sure to become a family favorite!
Frequently Asked Questions
- Can I use frozen spinach?
Yes, thaw and drain well before using. - Can I skip the cheese?
The casserole can be made without cheese, but it won’t have the same creamy texture. - Can I use sweet potatoes instead?
Absolutely! Sweet potatoes add a delicious sweetness to the dish. - Can I prepare it ahead of time?
Yes, assemble and refrigerate the casserole for up to 24 hours before baking. - Can I add meat?
Yes, cooked ground meat or shredded chicken can be added to make it heartier. - What can I substitute for milk?
Use unsweetened almond milk or another plant-based milk for a dairy-free option. - How do I prevent the sauce from clumping?
Whisk constantly while adding milk to the roux. - Can I use other vegetables?
Yes, broccoli, cauliflower, or bell peppers work well in this casserole. - How do I reheat leftovers?
Reheat in the oven at 350°F until warmed through or in the microwave. - Can I make it spicy?
Add a pinch of red pepper flakes or diced jalapeños for a kick.