Welcome to a dish that redefines the meaning of comfort food—a beautifully stacked Potato and Cabbage Tower layered with savory shredded chicken, melty cheese, crisp vegetables, and crowned with a vibrant tomato-parsley sauce. Each bite is a perfect marriage of creamy, crunchy, and juicy textures, balanced with aromatic herbs and spices. This dish is hearty enough to serve as a main course, yet elegant enough to steal the spotlight on your dinner table.
This recipe brings together simple ingredients—grated potatoes, cabbage, eggs, cheese, and chicken—and transforms them into something magical. It’s ideal for meal prep, family dinners, or impressing guests without spending hours in the kitchen.
Why You’ll Love This Potato and Cabbage Tower
This isn’t just another potato patty recipe—it’s a full-flavored, layered creation that brings together classic, humble ingredients in a clever and satisfying way.
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Layered Texture: Thin potato pancakes fried to golden perfection and then baked as a stacked tower.
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Savory Filling: Cabbage, chicken, carrots, onions, cheddar, and aromatic herbs.
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Tomato-Parsley Sauce: Bright, tangy, and full of flavor, mixed with cheese and herbs.
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Creamy Drizzle: Greek yogurt, mustard, cucumber, and coriander add a cool contrast.
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Flexible & Family-Friendly: Make-ahead, customizable, and fun to assemble.
Time, Yield, and Dietary Info
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 15 minutes
Yield: Serves 4–6
Cuisine: Fusion (Eastern European–inspired)
Dietary Notes: High-protein, vegetable-forward, with dairy and gluten components (can be modified)
Recipe Highlights
Main Ingredients:
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Grated potatoes
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Sautéed cabbage with thyme and rosemary
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Finely chopped chicken fillet
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Cheddar cheese
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Garlic, onion, carrot, and bell pepper
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Fresh spring onions
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Tomato sauce with cheese and parsley
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Greek yogurt-mustard-cucumber drizzle
How It Comes Together
Sautéed Cabbage with Herbs
Cabbage is fried in a mix of butter and olive oil with thyme and rosemary, giving it a rich, herbal aroma. The herbs are removed once their flavor has infused the oil. Medium heat prevents the cabbage from burning and turning bitter.
Potato and Egg Binding Base
Eggs are beaten thoroughly for consistency and binding strength. Grated potatoes are soaked in salted water to prevent oxidation and remove excess starch. After squeezing dry, they are added to the egg-cabbage mix to form the batter’s base.
Adding Protein and Veggies
Finely chopped chicken, shredded carrot, spring onions, garlic, bell peppers, paprika, salt, and black pepper are folded into the base. Cheddar cheese is added for flavor and melt. The batter should be mixed until evenly combined and cohesive.
Frying the Potato Layers
Small amounts of batter are fried into thin, golden patties. These form the layers of the dish. They cook quickly and become lightly crisp on the edges while staying soft inside.
Making the Tomato-Parsley Filling
Tomatoes are grated and combined with more grated cheese and finely chopped fresh parsley. This sauce becomes thick, cheesy, and fresh—a perfect spread between the potato layers.
Layering and Baking
Fried patties are layered with the tomato-parsley-cheese mixture, forming a tower. It is then baked for about 30 minutes at 190°C (375°F) until warmed through and golden on top.
Creamy Yogurt Dressing
A dressing of Greek yogurt, Dijon mustard, grated cucumber, garlic, coriander, salt, pepper, and finely diced onion is prepared. It’s spooned over the finished dish for a fresh, creamy finish.
Serving Suggestions
Serve warm, topped with the yogurt-mustard sauce and a sprinkle of spring onions or parsley. Pair with:
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A crisp green salad
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Roasted vegetables
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Pickled beets or sauerkraut
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Crusty bread or a creamy soup starter
Why This Dish Works
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Balanced Flavors: Savory, herby, cheesy, fresh, and tangy in every bite.
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Interesting Textures: Crisp outer layers, soft insides, gooey cheese, and juicy tomato.
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Nutritional Value: Packed with vegetables, lean protein, and healthy herbs.
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Make-Ahead Friendly: Layers can be fried and stored, then assembled and baked later.
Tips for Success
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Dry the Potatoes Thoroughly: Squeeze out all excess moisture before combining with the eggs.
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Use High-Quality Cheese: Cheddar or aged gouda works beautifully.
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Don’t Skip the Tomato Filling: It adds moisture and contrast between the starchy layers.
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Cool Slightly Before Serving: Helps the tower hold together when sliced.
10 FAQs About the Potato & Cabbage Tower
1. Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover chicken works perfectly.
2. Is this gluten-free?
Not as written, but you can substitute gluten-free flour.
3. Can I make it vegetarian?
Yes, simply omit the chicken or replace it with sautéed mushrooms or tofu.
4. Can I freeze it?
Yes. Slice into portions and freeze in airtight containers. Reheat in the oven.
5. What can I substitute for cheddar cheese?
Use gouda, Emmental, or any melting cheese with flavor.
6. Can I use a food processor for grating?
Absolutely. It saves time and effort, especially for the potatoes and carrots.
7. Can I bake instead of frying the layers?
Yes, place spoonfuls on a lined tray and bake at 200°C (400°F) for 20 minutes.
8. What can I use instead of Greek yogurt?
Try sour cream, plain kefir, or labneh.
9. How do I keep the tower from collapsing?
Let it cool slightly after baking to firm up, and use a spatula to support slices.
10. How long does it keep in the fridge?
Up to 3 days in a sealed container. Reheat slices in the oven or air fryer.
Conclusion
This Golden Potato and Cabbage Tower proves that everyday ingredients can be layered into something truly impressive. With its crispy fried potato base, fragrant cabbage, savory chicken, and bold tomato-cheese sauce, it’s a comforting yet elevated dish. Whether you’re serving a family dinner or preparing ahead for the week, this recipe delivers on both taste and presentation.
Top it off with a cooling yogurt drizzle and fresh herbs, and you have a showstopping, nourishing main that’s as fun to assemble as it is to eat.