Best 4 Cabbage And Potato Bake Recipes

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Indulge in a symphony of flavors and textures with our cabbage and potato bake recipes. This delectable dish combines the earthy sweetness of cabbage, the starchy goodness of potatoes, and a medley of aromatic spices, creating a culinary masterpiece that will tantalize your taste buds. Whether you prefer a classic casserole, a hearty one-pot meal, or a vegetarian delight, our collection of recipes has something for every palate. Discover the perfect balance of flavors and textures as you explore our curated selection of cabbage and potato bake recipes.

Let's cook with our recipes!

CABBAGE AND POTATO BAKE



Cabbage and Potato Bake image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 7

1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
  • Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
  • Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
  • Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

CABBAGE AND POTATO BAKE



Cabbage and Potato Bake image

My sister brought this recipe to one of our family gatherings. Was the best cabbage and potatoes I have had to date. Trust me, it's good.

Provided by SarithaAnn

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

1 (2 -2 1/2 lb) cabbage
2 large idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock or 2 cups canned low sodium chicken broth

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
  • Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
  • Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
  • Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Nutrition Facts : Calories 440.6, Fat 26.7, SaturatedFat 8.9, Cholesterol 39.4, Sodium 1418.4, Carbohydrate 36.5, Fiber 7.5, Sugar 8.4, Protein 15.3

POTATO, CELERIAC AND CABBAGE BAKE



Potato, Celeriac and Cabbage Bake image

Make and share this Potato, Celeriac and Cabbage Bake recipe from Food.com.

Provided by Pearlesyarn

Categories     Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb potato, peeled
1/4 head cabbage, shredded
1/2 lb celeriac, peeled
1/4 pint milk
2 -4 ounces butter
salt and pepper
1/2 cup of grated cheese (optional)

Steps:

  • Cut the potatoes and celeriac into even sized pieces and cook in boiling water until tender. Use a pan that you can also use in the oven. Drain the vegetables and return to the pan.
  • Meanwhile cook the shredded cabbage. Either by steaming it over the potatoes and celeriac or by cooking in a small amount of boiling water. Drain the cabbage.Keep hot.
  • Mash the celeriac and potatoes with the milk, butter, salt and pepper.
  • Add the drained cabbage to the mashed vegetables and mix well together.
  • Smooth the top and sprinkle with the cheese if using.
  • Bake in a medium hot oven until golden and bubbling.

IRISH CABBAGE AND POTATO BAKE



IRISH CABBAGE AND POTATO BAKE image

Categories     Potato     Vegetable     Side     Bake     St. Patrick's Day

Yield 6 Servings

Number Of Ingredients 7

1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces turkey bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

Steps:

  • Preheat the oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Tips:

  • Choose the right cabbage: For the best flavor and texture, use a firm head of green cabbage. Avoid heads that are wilted or have brown spots.
  • Slice the cabbage thinly: This will help it cook evenly and quickly.
  • Use a variety of potatoes: Different types of potatoes will give your bake different flavors and textures. Yukon Gold potatoes are a good all-purpose choice, but you can also use russet potatoes, red potatoes, or fingerling potatoes.
  • Season the potatoes well: Don't be afraid to use plenty of salt and pepper to season the potatoes. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
  • Don't overcrowd the baking dish: Make sure the potatoes and cabbage are arranged in a single layer in the baking dish. If they are too crowded, they will not cook evenly.
  • Bake the dish until the potatoes are tender: The potatoes should be tender when pierced with a fork. The cooking time will vary depending on the type of potatoes you use.

Conclusion:

Cabbage and potato bake is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover cabbage and potatoes. With a few simple ingredients and a little bit of time, you can create a hearty and satisfying meal that the whole family will enjoy.

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