Are you looking for a delicious, healthy, and surprisingly easy weeknight dinner? Look no further! This cabbage and potato casserole recipe is a comforting classic, perfect for those chilly evenings when you crave something warm and satisfying. It's a fantastic example of homemade cooking that's both budget-friendly and bursting with flavor. Forget complicated recipes; this one is incredibly straightforward, making it ideal for busy weeknights or even beginner cooks looking for simple, healthy meals. Get ready to elevate your dinner game with this unexpectedly delightful dish!
Ingredients:
- 1 large head of green cabbage, thinly sliced
- 2 pounds potatoes, peeled and thinly sliced (Yukon Gold or russet work well)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/4 cup milk or cream (optional, for extra richness)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
Step 1: Preparing the Vegetables
First, preheat your oven to 375°F (190°C). Then, thinly slice both the cabbage and potatoes. Aim for even slices for consistent cooking. Finely chop the onion and mince the garlic. This step ensures even cooking and enhances the overall flavor of the casserole.
Step 2: Sautéing the Aromatics
Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step adds depth and complexity to the dish.
Step 3: Layering the Casserole
In a large greased baking dish (approximately 9x13 inches), layer half of the sliced potatoes, followed by half of the sliced cabbage. Sprinkle half of the thyme, salt, and pepper over the vegetables. Repeat with the remaining cabbage and potatoes, topping with the remaining thyme, salt, and pepper.
Step 4: Adding Liquid and Baking
Pour the chicken or vegetable broth and milk (if using) evenly over the layered vegetables. This ensures the vegetables cook evenly and stay moist. Cover the baking dish with foil and bake for 45 minutes.
Step 5: Cheese and Broiling (Optional)
Remove the foil and sprinkle the shredded cheddar cheese (if using) over the top. Broil for 2-3 minutes, or until the cheese is melted and bubbly. This step adds a delicious cheesy topping that complements the savory flavors of the casserole.
Step 6: Rest and Serve
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the flavors to meld and makes it easier to serve. Enjoy your warm, comforting, and delicious cabbage and potato casserole!
Tips and Variations:
- For a richer flavor, use a combination of butter and olive oil for sautéing the onions and garlic.
- Feel free to add other vegetables, such as carrots, parsnips, or mushrooms.
- For a spicier kick, add a pinch of red pepper flakes.
- You can substitute other cheeses, such as Gruyere or Monterey Jack.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300 (depending on ingredients and portion size)
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 30-40g
This simple cabbage and potato casserole is a perfect example of delicious and healthy food recipes. It's a quick dinner idea, perfect for busy weeknights, and offers a comforting and satisfying meal that's easy on the wallet and big on flavor. Enjoy!