Cabbage and Potato Bake

This cheesy cabbage and potato bake is a tasty, budget-friendly meal. Made with simple ingredients, it’s perfect as a main dish or side, offering a comforting, warming meal for winter.

Course Main Course, Side Dish

Cuisine American

Prep Time 35

Cook Time 25

Servings people

Calories 621kcal

Author Adina

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.

Nutrition