CABBAGE AND POTATO BAKE
My sister brought this recipe to one of our family gatherings. Was the best cabbage and potatoes I have had to date. Trust me, it's good.
Provided by SarithaAnn
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 440.6, Fat 26.7, SaturatedFat 8.9, Cholesterol 39.4, Sodium 1418.4, Carbohydrate 36.5, Fiber 7.5, Sugar 8.4, Protein 15.3
CABBAGE AND POTATO GRATIN
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Provided by Martha Rose Shulman
Categories casseroles, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 822 milligrams, Sugar 9 grams
POTATO AND CABBAGE CASSEROLE
I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
CELERIAC & POTATO GRATIN
In this indulgent side dish, vegetables are layered up with a creamy sauce, caramelised onions, and flavours of nutmeg, garlic and thyme
Provided by Sara Buenfeld
Categories Side dish
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.
- Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.
Nutrition Facts : Calories 464 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
CELERIAC, POTATO & ROSEMARY GRATIN
This warming and creamy dish is perfect for sharing with friends and family
Provided by Good Food team
Categories Dinner, Main course, Side dish
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
- Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
- Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.
Nutrition Facts : Calories 685 calories, Fat 59 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium
CELERY ROOT, RED CABBAGE AND POTATO COLCANNON
Celery root, or celeriac, is an under-appreciated vegetable that always pleases. I love it shredded, in a creamy salad called celery remoulade, but I think cooking brings out the best in this vegetable. It develops some sweetness, as does the red cabbage, which also contributes texture to this comforting colcannon. The purée will take on a pinkish hue from the cabbage.
Provided by Martha Rose Shulman
Categories dinner
Time 35m
Yield About 5 cups, serving 6
Number Of Ingredients 9
Steps:
- Place potatoes and celeriac in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Boil gently until tender, 25 to 30 minutes. Drain, return to the pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add cabbage. Cook, stirring often, until it begins to wilt, about 5 minutes. Add caraway and salt to taste, and stir together. Cover and cook over medium-low heat, stirring often, until cabbage is very soft and fragrant, about 10 minutes. If cabbage begins to stick to the pan, add a little bit of water. Remove from heat. Taste and adjust seasoning.
- Heat milk and butter together until butter melts. Mash potatoes and celeriac with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Add milk and butter and mix until smooth. Stir in cabbage and caraway and mix until well blended. Season to taste with salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 670 milligrams, Sugar 6 grams, TransFat 0 grams
GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE
Every fall, I look forward to making cabbage. I just love it in so many ways. I think that you too will love this layered cabbage casserole with ground beef. It is so easy to prepare and has such flavor. It is easy to eat too much, it is so good.
Provided by Patternprincess
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 23 g, Cholesterol 72.1 mg, Fat 17.9 g, Fiber 4.1 g, Protein 23 g, SaturatedFat 6.6 g, Sodium 627.3 mg, Sugar 5.4 g
CELERIAC & POTATO MASH
Serve this with stews, when you fancy a change from plain mashed potato
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
- While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
- Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium
POTATO, CELERIAC AND CABBAGE BAKE
Make and share this Potato, Celeriac and Cabbage Bake recipe from Food.com.
Provided by Pearlesyarn
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the potatoes and celeriac into even sized pieces and cook in boiling water until tender. Use a pan that you can also use in the oven. Drain the vegetables and return to the pan.
- Meanwhile cook the shredded cabbage. Either by steaming it over the potatoes and celeriac or by cooking in a small amount of boiling water. Drain the cabbage.Keep hot.
- Mash the celeriac and potatoes with the milk, butter, salt and pepper.
- Add the drained cabbage to the mashed vegetables and mix well together.
- Smooth the top and sprinkle with the cheese if using.
- Bake in a medium hot oven until golden and bubbling.
CABBAGE AND POTATO BAKE
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.
CELERIAC, POTATO AND ROASTED GARLIC MASH
Adapted from the complete casserole and one-pot cookbook. This makes a great side dish, and a nice variation on regular mash potato.
Provided by Sarah
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C.
- Add lemon juice to a bowl of water.
- Peel and dice celeriac and add to water (lemon prevents browning).
- Add celeriac and potato to 2 separate saucepans of water that has been salted.
- Cook celeriac for 25 minutes or until tender and cook potato for 15 minutes, or until tender. Drain.
- Place garlic on baking tray and roast for about 20 minutes, let cool and peel away skins.
- Add butter and cream to potatoes and mash.
- Using a food processor, add celeriac and garlic and pulse until smooth, scraping down the sides as necessary.
- Add to potato mash and stir to combine.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 320.5, Fat 13.3, SaturatedFat 8.1, Cholesterol 35, Sodium 332.4, Carbohydrate 47.3, Fiber 7.4, Sugar 5.3, Protein 6.8
MY MOM'S CABBAGE AND POTATO CASSEROLE
I love this casserole. My Mom used to make this for me (minus the bacon, and used mushroom soup) when I was a vegetarian. Now that I eat meat (thanks Jesse :-) LOL) I enjoy it as written. It's delicious.
Provided by Photo Momma
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put the cabbage in a medium pot and cover with water.
- Salt and pepper to taste.
- Cook for approximately 10 to 15 minutes once boiling. Drain.
- Spray a 3 quart casserole dish with non stick cooking spray.
- Layer 1/2 the cabbage, the onion, and sprinkle with half the bacon.
- Add salt and pepper to taste.
- Arrange half of the the potatoes on top of mixture.
- Repeat layers, ending with potatoes on top.
- Salt and pepper to taste.
- Mix cream of chicken soup and half and half together; pour over the casserole.
- Bake, covered, at 375 degrees Fahrenheit for 45 minutes to an hour.
Nutrition Facts : Calories 253.4, Fat 10.1, SaturatedFat 4.6, Cholesterol 22.5, Sodium 431.8, Carbohydrate 35.4, Fiber 5.2, Sugar 4.2, Protein 6.9
CABBAGE & POTATO CASSEROLE
A recipe by my favourite chef John Hadamuscin from Enchanted Evenings. I have changed it slightly to accommodate my family's preferences. I hope you enjoy this.
Provided by Baby Kato
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 538.3, Fat 16.4, SaturatedFat 7.3, Cholesterol 83, Sodium 574, Carbohydrate 87.8, Fiber 13.6, Sugar 17.8, Protein 14.8
POTATOES AND CELERIAC AU GRATIN
Provided by Bryan Miller And Pierre Franey
Categories project, side dish
Time 1h30m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Rinse the potatoes and put them in a saucepan with cold water to cover and salt. Bring to a boil and simmer for 15 minutes. They will not be fully cooked. Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
- Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover. Add the lemon juice and salt. Bring to a boil and simmer for 10 minutes. Drain and reserve a half cup of the cooking liquid.
- Preheat the oven to 375 degrees.
- Heat the oil in a skillet. Add the garlic, tomatoes, salt, pepper and basil leaves. Cook, stirring, for one minute. Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper. Bring to a boil and simmer for two minutes.
- Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter. Arrange the potatoes in one layer. Sprinkle half of the grated cheese over the potatoes. Place the celery slices over that. Pour the tomato mixture over all and then the remaining grated cheese. Place on the bottom rack of the oven and bake 40 minutes until nicely browned.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 482 milligrams, Sugar 3 grams, TransFat 0 grams
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