Creamy Cabbage Bake with Potatoes, Mushrooms, and Parmesan

This Creamy Cabbage Bake brings together layers of buttery potatoes, sautéed mushrooms, and tender cabbage in a savory yogurt-milk sauce topped with melted parmesan cheese. Baked until bubbly and golden, this dish is hearty, comforting, and full of rustic flavor. Perfect as a vegetarian main course or a rich side dish, it’s a crowd-pleasing recipe that’s both simple and satisfying.

Preparation, Cook, and Total Times

This recipe is easy to prepare and requires just a bit of stovetop cooking before finishing in the oven.

Preparation Time: 20 minutes
Cook Time: 20 minutes (oven)
Total Time: 40 minutes

Yield

Serves 3–4 as a main, 4–6 as a side dish

Cuisine

This dish blends European farmhouse flavors—think German, Polish, and French country cooking—where cabbage, potatoes, and cream often form the backbone of comforting baked dishes. The addition of Greek yogurt, thyme, and parmesan gives it a modern, Mediterranean-inspired twist.

Ingredients

• 2 medium potatoes, peeled and cubed

• 2 tablespoons butter

• 3 mushrooms, sliced

• Salt, to taste

• Black pepper, to taste

• A pinch of dried thyme

• 1–2 tablespoons olive oil

• 2 cups cabbage, shredded

• 1/3 cup grated Parmesan cheese (plus extra for topping)

• 1 cup (300 ml) milk

• 2 tablespoons Greek yogurt or sour cream

Optional:

• Garlic powder or fresh garlic

• Fresh parsley or chives for garnish

• Nutmeg for a warm flavor

Step-by-Step Cooking Directions

1. Prepare the Potatoes

1. Peel and cube the potatoes into small, even pieces.

2. Boil or steam the potatoes until just tender, about 10 minutes. Drain and set aside.

2. Sauté the Mushrooms

3. Melt 2 tablespoons of butter in a skillet over medium heat.

4. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally.

5. Season with salt, pepper, and thyme.

6. Cook until golden brown and fragrant. Set aside with the potatoes.

3. Sauté the Cabbage

7. Heat 1–2 tablespoons of olive oil in the same skillet.

8. Add shredded cabbage and cook for 5–6 minutes until softened.

9. Add 1/3 cup grated parmesan cheese and mix until melted and combined.

10. Remove from heat. The cabbage should be tender and slightly caramelized.

4. Combine the Components

11. Preheat your oven to 190°C (370°F).

12. In a mixing bowl, combine the sautéed cabbage, potatoes, and mushrooms.

13. In another bowl, whisk together 1 cup milk and 2 tablespoons Greek yogurt (or sour cream).

14. Pour the milk mixture over the vegetable blend and stir gently to combine.

5. Bake the Dish

15. Transfer the mixture to a greased baking dish.

16. Top with extra grated parmesan cheese.

17. Bake for 20 minutes, uncovered, until golden and bubbling on top.

6. Serve

18. Let the casserole rest for 5 minutes before serving.

19. Garnish with herbs like parsley or chives if desired.

20. Serve warm as a main dish or hearty side.

Nutritional Information (Per Serving – Approximate)

• Calories: 280

• Protein: 9g

• Fat: 16g

• Carbohydrates: 24g

• Fiber: 4g

• Sugar: 4g

• Sodium: 320mg

• Calcium: 180mg

The Origins and Popularity of the Recipe

Creamy cabbage bakes have a long-standing tradition in European cuisine. They offer an affordable, delicious way to feed a family using staple ingredients like potatoes, cabbage, and dairy. Variations of this dish appear in German casseroles, Polish zapiekanka, and French gratins.

This version modernizes the classic by using Greek yogurt for creaminess without heaviness, parmesan for bold flavor, and mushrooms for a rich, umami depth. As a result, it’s become increasingly popular among home cooks who want a hearty, vegetarian-friendly comfort dish that’s still wholesome and balanced.

Reasons Why You’ll Love the Recipe

• Affordable ingredients you probably already have

• Easy to customize based on what’s in your fridge

• Rich, cheesy, and creamy without being too heavy

• Naturally vegetarian

• Great as a main or side dish

• Reheats beautifully for next-day leftovers

• Can be made ahead and baked just before serving

• Comfort food that’s still packed with vegetables

Health Benefits

This creamy bake may be indulgent, but it also offers valuable nutrition:

• Cabbage provides vitamin K, fiber, and antioxidants

• Potatoes offer potassium and complex carbs

• Mushrooms support immune health and are a low-calorie source of B vitamins

• Greek yogurt adds protein and probiotics

• Milk and cheese provide calcium and healthy fats

The combination of dairy, vegetables, and herbs makes for a well-rounded, satisfying dish.

Serving Suggestions

• Serve with roasted chicken, grilled sausages, or baked tofu

• Add a side salad of greens with vinaigrette to cut the richness

• Top with a fried or poached egg for a brunch-style dish

• Serve alongside crusty bread or garlic toast

• Pair with pickled vegetables or sauerkraut for contrast

• Offer as a main dish on Meatless Monday

Cooking Tips

• Use a mandoline slicer for even cabbage shreds

• Don’t skip sautéing the mushrooms—they bring a savory note that elevates the dish

• For extra creaminess, add a little cream cheese or shredded mozzarella

• Make it spicy with chili flakes or hot paprika

• Bake in individual ramekins for presentation

• Let the dish sit after baking for better slicing and serving

Variations to Try

• Add protein: Stir in cooked bacon, ham, or shredded chicken

• Go vegan: Use plant-based milk, vegan yogurt, and nutritional yeast instead of cheese

• Add greens: Mix in spinach or kale with the cabbage

• Switch the herb: Use rosemary, sage, or parsley for different flavor profiles

• Swap dairy: Use sour cream, cream cheese, or crème fraîche instead of yogurt

• Make it crusty: Top with breadcrumbs or crushed crackers mixed with olive oil

Conclusion

Creamy Cabbage Bake with Potatoes, Mushrooms, and Parmesan is a rustic, cozy dish that’s perfect for chilly evenings, family dinners, or meal-prepped lunches. It’s proof that simple ingredients can create extraordinary meals when cooked with care. Whether you serve it as a hearty vegetarian entrée or a savory side, this baked casserole will become one of those dishes you return to again and again. It’s easy, comforting, and completely delicious.

FAQ

1. Can I make this recipe ahead of time?
Yes. Assemble the dish ahead, refrigerate, and bake just before serving.

2. What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well, but russets will work too.

3. Can I freeze leftovers?
Yes. Freeze in airtight containers for up to 2 months. Reheat in the oven for best texture.

4. What yogurt should I use?
Greek yogurt works best for creaminess, but sour cream is also a great option.

5. Can I add meat to the recipe?
Yes. Bacon, diced ham, or cooked chicken can be stirred into the mix before baking.

6. How do I store leftovers?
Refrigerate in a sealed container for up to 3 days. Reheat in the microwave or oven.

7. Is this gluten-free?
Yes, as long as the parmesan and yogurt you use are certified gluten-free.

8. Can I use red cabbage?
You can, though the flavor is slightly different and the color will change the dish’s look.

9. How do I make it more filling?
Add lentils, chickpeas, or quinoa to the mix for added protein and fiber.

10. Can I skip the mushrooms?
Absolutely. Swap them with zucchini, corn, or bell peppers for variety.