Potato and Cabbage Casserole
A hearty, creamy, and comforting casserole made with tender potatoes, sautéed cabbage, onions, and melted cheese. It’s an inexpensive family-friendly dish that works beautifully as a side dish or a light main meal. Similar versions combine mashed potatoes and cabbage with cream cheese and cheddar before baking until golden and bubbly.
Ingredients
- 4 large potatoes, peeled and cut into chunks
- ½ medium green cabbage, finely shredded
- 1 medium onion, finely chopped
- 3 tablespoons butter
- 3 cloves garlic, minced
- ½ cup milk
- 4 oz (115 g) cream cheese
- 1 cup shredded cheddar cheese
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- ½ teaspoon paprika
- ¼ teaspoon nutmeg, optional
- 2 tablespoons chopped fresh parsley
- 2 tablespoons breadcrumbs, optional
Instructions
- Cook the potatoes:
Place the potatoes in a large pot of salted water. Bring to a boil and cook for about 15–20 minutes, or until fork-tender. Drain well. - Prepare the cabbage:
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for 3–4 minutes. Add garlic and cook for another 30 seconds. - Add the shredded cabbage and cook for about 6–8 minutes, stirring occasionally, until softened but not mushy.
- Mash the potatoes:
Return the drained potatoes to the pot. Add the remaining butter, milk, cream cheese, salt, pepper, and nutmeg. Mash until creamy but leave a few small pieces for texture. - Combine:
Fold the cooked cabbage and onion mixture into the mashed potatoes. Stir in half of the cheddar cheese and the chopped parsley. - Assemble:
Grease a 9×13-inch baking dish and spread the potato-cabbage mixture evenly inside. Sprinkle the remaining cheddar over the top. Add breadcrumbs if you want a crispier crust. - Bake:
Bake uncovered at 375°F (190°C) for 25–30 minutes, until hot, bubbling, and golden on top. - Let it rest for 5–10 minutes before serving.
🍽️ Serving Ideas
Serve it alongside roasted chicken, grilled meat, sausages, or a simple green salad. For a vegetarian meal, enjoy it with a tomato-cucumber salad or steamed vegetables.
Tip: For an extra-rich version, add a little sour cream to the mashed potatoes. For a lighter casserole, reduce the butter and cheese and use milk instead of cream.