Best 2 Potato Cabbage Onion Casserole Recipes

Indulge in a delightful culinary journey with our mouthwatering potato, cabbage, and onion casserole recipes. This classic dish is a symphony of flavors and textures, featuring tender potatoes, savory cabbage, and aromatic onions, all enveloped in a creamy and flavorful sauce. Whether you prefer a traditional casserole or a more modern twist, our collection offers a variety of recipes to suit every palate. From the classic potato-cabbage casserole with its simple yet comforting flavors to the more adventurous variations featuring bacon, cheese, or even a tangy mustard sauce, there's something for everyone to enjoy. So gather your ingredients, preheat your oven, and embark on a culinary adventure with our delectable potato, cabbage, and onion casserole recipes.

Check out the recipes below so you can choose the best recipe for yourself!

KIELBASA, CABBAGE, POTATO & ONION DIVERSITY CASSEROLE

Kielbasa, Cabbage, Potato & Onion Diversity Casserole image

My MOST DELICIOUS casserole recipe is a combination of German, Irish, Polish, and Cajun influences. This ultimate comfort food soothes the cockles of my little multi-ethnic tummy 8-)

Provided by Pellerin

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb Polish sausage, sliced (Hillshire Farm's Polska Kielbasa or other smoked sausage)
1/2 cup butter, plus
extra virgin olive oil, for pan
1 1/2 large onions, sliced
2 carrots, diced
2 russet baking potatoes, peeled, diced
1 red bell pepper, diced
1 head green cabbage, cored and thinly sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (1 1/4 ounce) package onion soup mix, dry
1 2/3 cups milk or 1 2/3 cups half-and-half
2 tablespoons cider vinegar (or white wine vinegar)
1 tablespoon sugar
4 eggs, lightly beaten
2 cups Ritz crackers, crushed (or Keebler Club or Wheat Thins)
1 tablespoon caraway seed

Steps:

Heat oven to 325º. Butter or spray 9 x 13 casserole dish with Pam.
In a large Dutch oven on medium/high heat, sauté sliced sausage in a bit of olive oil until browned. Remove to a bowl.
Reduce heat to medium and add butter. Sauté onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized - about 20 minutes. Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings. Bring to boil. Reduce heat to medium-low; simmer for 5 minutes. Remove pot from heat and let cool slightly, then gently stir in eggs.
In a large zip-lock bag, crush crackers with caraway seeds. Into the pot of veggies and sausage, add ½ of the cracker mixture. Pour into prepared casserole dish. Dust top evenly with remaining crackers. Bake at 325º for 45 minutes, or until heated through and top is golden brown.

Nutrition Facts : Calories 469.6, Fat 32.8, SaturatedFat 15.2, Cholesterol 183.3, Sodium 1323.2, Carbohydrate 29.1, Fiber 5.5, Sugar 9.7, Protein 16.7

POTATO CABBAGE ONION CASSEROLE

POTATO CABBAGE ONION CASSEROLE image

This is an old family recipe that I have made for years and when cabbage is in season it is served more often. It goes well with ham, meatloaf, pork roast, etc.

Provided by Martha Benner

Categories Side Casseroles

Time 8h

Number Of Ingredients 11

Ingredients

1/4 pound sliced bacon
2 large potatoes, peeled & sliced thick
1 medium head cabbage, chopped
2 small carrots, sliced thin
1 large onion, sliced thin
2 Tbsp flour
1 & 3/4 c vegetable broth
1 tsp salt
fresh pepper to taste
2 to 3 Tbsp vinegar
1 c sour cream

Steps:

1. In a large skillet fry bacon until crisp; remove from pan, drain and crumble. Set aside.
2. Pour off all but 2 Tablespoons bacon grease in skillet.
3. Add cabbage, carrots, onions & potatoes. Stir until coated with bacon drippings.
4. Sprinkle with flour; add broth, salt, pepper, vinegar and cover. Cook slowly on medium heat about 50 minutes.
5. When ready to serve place in casserole dish and top with sour cream and reserved bacon.

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for this casserole, as they hold their shape well during cooking and provide a creamy texture.
Slice the potatoes and cabbage thinly: This will ensure that they cook evenly throughout the casserole.
Season the casserole well: Don't be afraid to add plenty of salt and pepper, as well as other herbs and spices that you enjoy. Garlic powder, onion powder, and paprika are all great options.
Don't overcook the casserole: The potatoes and cabbage should be tender but still have a slight bite to them. Overcooking will make them mushy.
Serve the casserole hot: This dish is best enjoyed fresh out of the oven, when the cheese is melted and bubbly and the potatoes are tender.

Conclusion:

Potato, cabbage, and onion casserole is a classic comfort food dish that is easy to make and always a crowd-pleaser. It's a great way to use up leftover potatoes and cabbage, and it's also a budget-friendly meal. With its creamy texture, cheesy flavor, and hearty vegetables, this casserole is sure to be a hit at your next family dinner or potluck.