Best 4 Cabbage And Potato Casserole Recipes

POTATO AND CABBAGE CASSEROLE

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA

Steps:

• Keeping cabbage whole, cut out and discard core and any discolored outer leaves. Beginning at top of head and working with 1 leaf at a time, remove 6 outer leaves, rolling each one back on itself until it can be loosened intact from head, and reserve. Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces. Separate layers of cabbage pieces. Peel parsnips and diagonally cut into 1/8-inch-thick slices. Chop onion. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
• Bring a large kettle of salted water to a boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes. With a slotted spoon transfer cabbage leaves to a kitchen towel to drain. Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes. With slotted spoon transfer pieces to a colander to drain and transfer to a bowl. Add potatoes to boiling water and cook until just tender, about 4 minutes. With slotted spoon transfer potatoes to colander to drain and transfer to another bowl. Add parsnips to boiling water and cook until just tender, about 3 minutes. Drain parsnips in colander.
• In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened. Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes. If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
• If using Robiola, cut into pieces. Stir Robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring, until cheese is melted.
• Preheat oven to 375°F.
• Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches across and 2 1/2 inches deep) and line with cabbage leaves, letting leaves overhang 1 to 2 inches. Arrange half of potatoes in serving dish and season with salt and pepper. Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage. Repeat layering with remaining potatoes, cabbage mixture, and parsnips, arranging last layer of parsnips decoratively around edge of casserole and leaving cabbage exposed in center. Dot parsnips with remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips and cover tightly with a double layer of foil. Casserole may be prepared up to this point 1 day ahead and chilled. Bring casserole to room temperature before proceeding. Bake casserole until heated through and bubbling, about 1 hour.
• Let casserole stand 10 minutes before serving.

POTATO AND CABBAGE CASSEROLE

Steps:

• 1. Boil the potatoes until tender and drain. Mash, leaving some lumps.
• 2. While potatoes are cooking, melt the butter in a saute pan and add the chopped onion. Add the shredded cabbage and saute until tender and translucent. Add the cream cheese, salt and pepper and stir until cream cheese melts.
• 3. Layer 1/3 of the potatoes in the bottom of a 13x9 inch baking dish, next top with 1/2 of the cabbage mixture. Repeat with another 1/3 of the potatoes. Layer with the remaining cabbage mixture. Finish with the remaining 1/3 of the potatoes. Sprinkle top with paprika.
• 4. Bake in a 350 degree oven for 45 minutes to 1 hour.

LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE

Steps:

• 1. Place a large pot of water on stove to boil In meantime, cut head of cabbage in half, remove core. Discard the first few leaves. Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
• 2. Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
• 3. In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
• 4. Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
• 5. Preheat oven to 400 degree F. Get out a 4 quart casserole and spray with non stick cooking spray. Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer. Add a layer on red onion.
• 6. Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
• 7. Repeat layers ending with cabbage and cheese ( should be 3 layers in all) Pour the cream evenly over casserole.
• 8. Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
• 9. Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.