Baked Cabbage and Potato Casserole

For cozy evenings in or potlucks with friends and family, try this Baked Cabbage and Potato Casserole. This dish is a mouthwatering combination of textures and tastes, with delicate shredded cabbage, grated potatoes, and carrots tossed with a combination of savory herbs and melted cheddar cheese. This dish will quickly become a family favorite because to its simplicity and deliciousness.

Ten minutes for preparation

Ready in 45 to 50 minutes

Time Required: 1 hour and 10 minutes

What You Need:

1 very thinly shredded cabbage head

Grated potatoes, three medium size

1 finely sliced red onion

2 grated carrots Chopped dill and parsley 5-6 minced garlic cloves

Four or five eggs

240 grams, or 2 cups, of flour

1/3 cup of salt

Olive oil, used as a cooking oil

Chop 125g (5 oz) of cheddar cheese; season with salt and pepper to taste.

How to Follow

Get the Vegetables Ready:

Thinly slice the cabbage.

The carrots and potatoes should be grated.

Cut the red onion and garlic into fine pieces.

Mince the parsley and dill.

Combine the Gratin Things needed:

The red onion, carrots, cabbage, potatoes, parsley, garlic, and dill should all be mixed together in a big basin.

Combine the eggs with the mixture.

After adding the salt, stir in the flour until well blended.

Add salt and pepper according to your preference.

Mix in the cheddar cheese that has been shredded.

Set Up the Baking Tray:

Set the oven temperature to 200°C (400°F).

Olive oil should be used to coat a baking dish.

Evenly distribute the veggie mixture into the dish.

Prep and Cook the Casserole:

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Put in the oven and cook for forty minutes.

For an extra 5 to 10 minutes in the oven, or until the cheese melts and becomes brown, sprinkle with more cheese.

Before serving, let the dish cool a little.

Hot is best.

Recommended Servings

To round up the dinner, serve with a crisp green salad or some steamed veggies.

To top it off, add some sour cream or sauce of your choice.

Tips for the Kitchen

For uniform cooking, shred the cabbage very thinly.

To make quick work of chopping vegetables, use a food processor or mandoline.

A dash of paprika or nutmeg will give the combination that extra something.

Health Advantages

The immune system might benefit from cabbage since it is rich in vitamins C and K.

Potassium and fiber are provided by potatoes.

Eggs are a great way to get the protein and other nutrients your body needs.

Food and Nutrition Data

Vegan: Absolutely!

No gluten here (you may use gluten-free flour in instead of regular flour if you choose).

No dairy products (To make it dairy-free, you may either leave out the cheese or substitute low-fat cheese).

Caloric Content (per dish)

About 300 calories.

There are 12 grams of protein and 15 grams of fat included.

Nutrients: 32 grams

Contains 5 grams of fiber.

Advice on Storage

Leftovers may be refrigerated for up to three days if sealed in a container.

Prior to consumption, reheat in a preheated oven or microwave.

Before serving, defrost and reheat the casserole, which may be stored for up to two months.

What Makes This Recipe So Delicious

There are a lot of healthy components in this baked potato and cabbage casserole, and it tastes great too. It’s a crowd-pleaser since you can make it your own by adding your own herbs and cheese. The best part is that it’s simple to make and goes well with leftovers.

End of the Ezoic Era

You can’t go wrong with this wholesome and satisfying Baked Cabbage and Potato Casserole. This dish is perfect for any occasion because to the blend of soft veggies, aromatic herbs, and gooey cheese. This casserole is an easy and delicious meal that you will want to prepare again and again, whether you are entertaining guests or just want a quiet night in.

Answers to Common Questions

Would another kind of cheese work?

It is possible to replace the cheddar with mozzarella or gouda.

Can vegans eat this recipe?

There is a way to make it vegan by substituting egg replacer and cheese.

Must I make this dish vegetarian?

To make it meatier, sure, you may add cooked ground beef or sausage.

Any ideas on how to make it gluten-free?

Try using a gluten-free flour instead of the regular one.

It would be great if I could make this dish in advance.

It is possible to put it together the day before and then bake it in the fridge.

With what sides would this dish go best?

A side salad, roasted veggies, or some crusty bread go well with it.

Once the casserole is baked, is it safe to freeze?

After you’ve cooled it, put it in the freezer. Put back in the oven and cook until hot.

What can I do to enhance the casserole’s flavor?

For more flavor, try adding paprika, rosemary, or herbs like thyme.

How do you recommend reheating leftovers?

Put it back in the oven or microwave and heat it up to 180°C (350°F) until it’s hot.

Would sweet potatoes be a suitable substitute for ordinary potatoes?

Absolutely! Sweet potatoes will transform the dish’s taste profile and provide a touch of sweetness.