Cheesy Potato and Cabbage Casserole

This cheesy potato and cabbage casserole is a hearty and comforting dish that’s perfect for a family meal. Packed with tender potatoes, sautéed cabbage, and a blend of spices, this casserole is topped with melted cheddar cheese for a rich and satisfying finish. The creamy sauce made from eggs, milk, and sour cream binds everything together, making it a delightful dish that’s both easy to prepare and full of flavor. Enjoy this casserole as a main course or a delicious side dish.

Preparation Time

• • Total Preparation Time: 50 minutes
  • Active Preparation Time: 25 minutes

• Baking Time: 30 minutes

Ingredients

For the Casserole:

• • 400 g cabbage (14 oz)
  • 450 g potato (1 lb)

• • 4 tbsp cooking oil
  • 150 g onion (5 oz)
  • 130 g carrot (4.5 oz)

• • 1 bell pepper
  • 1 red chili pepper
  • 1 tsp red chili flakes

• • 1 tsp ground black pepper
  • 1 tsp salt
  • 200 g cheddar cheese, grated (7 oz)

For the Sauce:

• • 3 eggs
  • 170 ml milk (⅔ cup)
  • 170 g sour cream (6 oz)

• • 3 tbsp cooking oil
  • 10 g fresh parsley, chopped (⅓ oz)
  • 4 tbsp all-purpose flour

• 10 g baking powder (⅓ oz)
• 1 tsp salt

Equipment Needed

• • Oven

• • Baking dish (9.5 x 14 x 2 inches | 24 x 35 x 5 cm)
  • Pan with a lid
  • Cutting board

Directions

1. Prepare the Vegetables:
   • Cut the potatoes, onions, and bell pepper into small dices. Slice the cabbage and carrot into thin strips. Chop the parsley.
2. Cook the Vegetables:
   • Heat a pan with 3 tbsp of vegetable oil over medium heat. Add the onions and sauté for 5 minutes
     1. 1. • • Add the diced potatoes, stir, cover with a lid, and cook over low heat for 5 minutes.
             • Add the cabbage, carrot, bell pepper, and chili pepper to the pan. Cover with the lid and simmer for another 5 minutes, stirring occasionally.
             • Stir in the ground black pepper, red chili flakes, and salt. Cover and simmer for 5 more minutes over low heat. Allow the veggies to cool.

            
        2. Prepare the Sauce:
           • In a large bowl, whisk together the eggs, milk, sour cream, salt, and 3 tbsp of vegetable oil. Add the flour and baking powder, and whisk until smooth. Stir in the chopped parsley.

      

     1. 1. Assemble the Casserole:
           • Preheat your oven to 350°F (180°C).
           • Grease a baking dish with 1 tbsp of vegetable oil. Spread the cooled vegetable mixture evenly in the dish. Pour the sauce over the vegetables, mixing gently to combine.

      

     1. 1. Bake the Casserole:
           • Bake the casserole for 25 minutes at 350°F (180°C).
           • Remove the dish from the oven, sprinkle the top with grated cheddar cheese, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

      

     1. Serve:
        • Serve the potato and cabbage casserole hot. It pairs well with a dollop of sour cream or your favorite sauces.

     Cooking Tips

     • • You can substitute cheddar cheese with mozzarella for a milder flavor.

      

     • Feel free to add other vegetables like zucchini, mushrooms, or broccoli to customize the casserole.
     • Ensure the vegetables are well-cooked before adding them to the casserole to avoid excess moisture.