This cheesy cabbage and potato bake recipe is easy, tasty, and budget-friendly. Made with simple ingredients, it works as a main or simple side dish. It's perfect for weeknight dinners or served with meats.
The cabbage and potato bake is one of those recipes that’s just so easy and comforting. You don’t need a lot of fancy ingredients - just cabbage, potatoes, cheese, and a little bacon. It's the kind of meal that hits the spot after a long day.
The potatoes turn out soft and creamy, the cabbage adds a nice sweetness, and the melted cheese brings it all together.
This baked cabbage and potato dish is super versatile, too. You can serve it as a main dish or alongside your favorite meats. My family loves it, and it’s always a hit when I make it for dinner. I mostly serve it as is with some pickles on the side, or I make it to go with sausages, Garlic and Herb Marinated Chicken, Panko Chicken, or Air Fryer Pork Roast.
Ingredients: 10 + salt and pepper
Prep time: 25 minutes
Bake time: 35 minutes
Jump to:
Recipe ingredients
White or green cabbage. The heads of cabbage I buy around here are always larger than 1 lb, so I always plan to use the rest for other dishes, such as Cabbage Fritters, Cabbage Omelette, coleslaw, or Cabbage and Chicken Soup.
Potatoes: All-purpose potatoes, like Yukon Gold, work great.
Bacon: This time, I used thick-cut lean bacon cubes, but streaky bacon works just as well, making the dish richer with its extra fat. If you don’t have thick-cut bacon, regular chopped bacon is excellent, too. Whether you use lean or streaky bacon depends on what you like or what you’ve got in the fridge - they both taste great in this recipe.
Cheese: I use Gouda or Cheddar cheese most of the time, but Gruyère, Monterey Jack, mozzarella, Parmesan, Fontina, or a blend of cheeses are great, too. Something tasty that melts nicely.
See the recipe card for complete information on ingredients and quantities.
How to make cabbage and potato bake?
Step #1: Peel and chop the potatoes into large chunks. Cook them in salted water until almost cooked through, and crush them lightly with a fork.
Step #2: Sauté the sliced onions in a large skillet or pan until translucent.
Step #3: Add cabbage pieces, bacon, spices, salt, and black pepper. Cook for another 5 minutes.
Step #4: Add balsamic and potatoes. Mix well.
Step #5: Add half of the cheese and mix.
Step #6: Transfer the cabbage casserole to a baking dish, cover the top with the remaining cheese, and bake until the cheese is melted and golden brown.
Good to know!
Don’t overcook the potatoes: Boil them until they’re almost done but still firm in the center. This helps them keep the right texture when baked. Also, don’t mash them fully - just lightly crush them with a fork so they stay chunky but still help hold the dish together.
Less pots: You can make this potato and cabbage casserole in a large Dutch oven. Cook the potatoes separately, then prepare the rest of the recipe in the Dutch oven. Add the cheese on top and bake directly in the Dutch oven. This saves you from washing an extra dish.
How to store and reheat?
Refrigerate: Let the dish cool completely, then cover the baking dish tightly or transfer leftover cabbage and potato bake to an airtight container. It will keep in the fridge for up to 3 days.
Reheat: Preheat the oven to 350°F (175°C). Cover the potato and cabbage casserole with aluminum foil to prevent it from drying out, and bake for about 15-20 minutes or until heated through. To make it quicker, microwave individual portions until heated through.
What to serve with it?
Serve it as a main dish with a generous dollop of sour cream or Greek yogurt and fresh crusty bread.
Serve baked cabbage and potatoes as a side dish with any type of meat, such as meatballs, sausages, pork, chicken, and more.
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Cabbage and Potato Bake
Equipment
- Large skillet pan or saucepan with a thick bottom
- Medium pot
- Baking dish about 7.5 x 9 inches/ 19 x 23 cm (a bit smaller or larger is ok)
Ingredients
- 1.5 lbs potatoes 675 g
- 1 lb white or green cabbage 450 g
- 1 medium onion
- 1 tablespoon butter
- 3.5 oz thick-cut bacon 100 g, Note 1
- 1 teaspoon sweet paprika powder
- ½ teaspoon caraway seeds
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 2 cups cheese grated, 175 g/ 6 oz Notes 2, 3
- fine sea salt and ground black pepper
Instructions
- Cook potatoes: Peel and wash them, then cut them into large chunks. Place them in a pot, cover them with cold water, and add ½ teaspoon of fine sea salt. Bring the water to a boil, cover the pot, and let the potatoes cook for about 8 minutes until they are almost fully cooked but still slightly firm in the center. Drain the potatoes well and use a fork to crush them lightly. They should remain chunky, not fully mashed, to add texture to the dish.1.5 lbs potatoes/ 675 g + ½ teaspoon sea salt
- Chop vegetables: While the potatoes cook, chop the cabbage and slice the onion, keeping them in separate bowls.1 lb white / 450 g + 1 medium onion
- Preheat the oven to 400°F/ 200°C. Lightly butter the baking dish.
- Sauté: Melt the butter over medium-low heat in a skillet. Add the sliced onion, sprinkle with a pinch of salt, and sauté for about 5 minutes until the onion is soft and translucent. Add the chopped cabbage, bacon cubes, spices, ½ teaspoon of fine sea salt, and ½ teaspoon of pepper. Stir everything well, then sauté on medium heat for another 5 minutes, stirring regularly.1 tablespoon butter + 3.5 oz thick-cut bacon / 100 g + 1 teaspoon sweet paprika powder + ½ teaspoon caraway seeds + 1 teaspoon sugar
- Assemble: Add the balsamic vinegar, potatoes, and half of the grated cheese to the skillet. Mix everything well, adjust the taste with more salt and pepper, then transfer the mixture to the lightly buttered baking dish. Top with the remaining grated cheese.1 teaspoon balsamic vinegar + fine sea salt and ground black pepper + 2 cups cheese / 175 g
- Bake the casserole for 20-25 minutes until the cheese is melted and golden brown. Rest for 5 minutes, then serve.
Notes
- Bacon: I had thick-cut lean bacon cubes; however, streaky, fattier bacon would be even tastier.
- Choice of cheese: I usually use sharp Cheddar or Gouda. Other options include Gruyère, Monterey Jack, mozzarella, Parmesan, and Fontina. You can also use Colby, Havarti, or a blend of cheeses.
- Cheese: Depending on how you grate it and pack it in the cup, 6 oz/ 175 g will be something between 1 ½ and 2 cups.
Adina says
My family loves this dish, I keep coming back to it whenever I have a piece of fresh cabbage leftover.