Cabbage Potato Bake Recipes

Steps:

• Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
• Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
• Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
• In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
• Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

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.

Steps:

• Boil 1 pound quartered, peeled Yukon gold potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute 2 cups shredded cabbage in butter, 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, 4 sliced scallions, 1/2 cup half-and-half, 2 tablespoons butter and a pinch of nutmeg. Mash until smooth. Season with salt and pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
• Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
• Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
• Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well.
• Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
• Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.

Steps:

• Cook bacon crisp. Reserve.
• Sauté onion, shallot, garlic, apple and cabbage for 20 minutes.
• Turn up heat and add the stock, cider, vinegar and sugar.
• Cook 10 minutes, stirring frequently, until most of the liquid is gone.
• Boil potatoes in salted water for 20 minutes until tender.
• Preheat oven to 400°F Grease pan.
• Drain and mash the potatoes.
• With a fork mix in the butter, then milk and lastly the egg.
• Add the cabbage mixture, bacon, parsley and pepper flakes, mix well.
• Pour into baking dish and bake 20 minutes.
• Enjoy, enjoy, enjoy.

Steps:

• In a saucepan, cook cabbage in water until tender, stirring occasionally; drain. Add potato, butter, salt and pepper. Stir in vinegar. Cook and stir over low heat for 5 minutes.

Steps:

• Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
• Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
• Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20-25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
• Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
• Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
• Roast cabbage pie until lightly browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges.