Baked Cabbage and Potatoes

5 from 4 votes

You must try this hearty and delicious baked cabbage and potatoes. It's a simple, wholesome dish that's perfect for a cozy dinner.

Prep Time1

Cook Time25

Total Time1 25

Course: Main Dish

Cuisine: German

Servings: -6 servings

Calories: 605kcal

Author: Adina

1 medium onion about 100 g/ 3.5 oz
3.5 oz bacon or pancetta, 100 g
½ to 1 cabbage depending on size, about 900 g/ 2 lbs/ more or less 10 cups when shredded, Note 1
1 garlic clove
3 tablespoons olive oil
½ cup vegetable stock 125 ml, from ½ a cube is fine
3 tablespoons crème fraiche or sour cream
fine sea salt and pepper
nutmeg grated

Prepare the ingredients: Chop the onion finely. Set aside. Chop the bacon. Quarter the cabbage, remove the core, place a quarter on its flat side, and shred the cabbage into ribbons.
1 medium onion + 3.5 oz bacon/ 100 g + ½ to 1 cabbage/ 900 g/ 2 lbs
Saute: Heat the olive oil in a large skillet or Dutch oven on medium heat. Saute the onion until translucent, add the bacon, and fry for a couple of minutes. In the meantime, finely chop the garlic. Add cabbage and garlic to the skillet. Saute for about 5 minutes, stirring often.
3 tablespoons olive oil + 1 garlic clove
Cook cabbage: Pour the vegetable stock into the pot. Stir again, cover, and cook on lowheat for about 20 minutes until the liquid has evaporated and the cabbage is cooked, but not mushy.
½ cup vegetable stock/ 125 ml
Adjust: Remove from the heat and stir in the crème Fraiche. Adjust the taste with salt, pepper, and freshly grated nutmeg.
3 tablespoons crème fraiche + fine sea salt and pepper + nutmeg

Preheat the oven to 400°F/ 200°C.
Prepare potatoes: Peel and cut the potatoes into chunks, and cook in salted water until soft. Drain and mash, adding one tablespoon of butter, milk, and Parmesan. Adjust the taste with salt, pepper, and nutmeg.
1 lb potatoes/ 450 g + 1 tablespoon butter + ½ cup milk/ 125 ml + ¼ cup Parmesan/ 30 g + fine sea salt and ground nutmeg
Assemble the casserole: Place the sauteed savoy cabbage in the casserole dish. Cover with the mashed potatoes and sprinkle with the grated cheese.
1 cup Gouda / 100 g
Bake for about 20 – 25 minutes until golden brown. Serve immediately.

Cabbage: I like to make this dish with Savoy cabbage, but green cabbage is just as good.
How to serve: You can serve the baked cabbage and potatoes with pickled vegetables, like pickled green tomatoes, gherkins or zucchini pickles. Or any other pickles you like. You can also serve it as a very rich side dish for Romanian meatballs, for instance. In this case, the cabbage casserole will serve 6 to 8 people.