White cabbage casserole with potatoes

White cabbage becomes the main event in this potato casserole. Layer it in a baking dish with potatoes and a white sauce, then add Edam cheese on top. The golden patches of cheese are my favourite part.

Prepare the cabbage, potatoes and sauce

Use all-purpose or waxy potatoes so that the slices hold their shape. Cook them until just tender, then drain. Cut the cabbage into fine strips and let most of the vegetable stock reduce before layering. Whisk the milk into the butter and flour gradually. With one tablespoon of flour to 625 ml milk, this is a light, fairly thin sauce rather than a thick béchamel.

Layering and baking

Spread the cabbage, potato slices and sauce through the dish, then top with grated Edam. Bake at 180°C conventional heat for about 20–30 minutes. The casserole should be hot throughout with a golden topping. For a vegetarian version, check that the cheese uses vegetarian or microbial rennet.

You can cook the potatoes and sauté the cabbage before assembling the casserole. For another cabbage dish, try pointed cabbage with potato noodles and cheddar.

Easy recipe

White Cabbage Casserole with Potatoes

White cabbage becomes the main event in this potato casserole.

Prep time

20 min

Cook time

25 min

Yield

4 servings

★ 5.0 · 2 ratings

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Ingredients

− 4 +

• 450 gwhite cabbage
• 350 gpotatoes, weighed raw
• 100 mlvegetable stock
• 20 gbutter
• 1 tbspflour
• 625 mlmilk, 1.5% fat
• 100 gEdam cheese
• salt, black pepper and nutmeg
• 1 tbsprapeseed oil

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Instructions

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1. Peel the potatoes, halve larger ones and boil in salted water for about 15 minutes until just tender. Drain and let cool enough to slice. Meanwhile, preheat the oven to 180°C conventional heat.
2. Remove the tough core from the cabbage and cut the leaves into fine strips. Heat the rapeseed oil in a deep pan and sauté the cabbage for about 5 minutes. Add the vegetable stock and simmer until the cabbage starts to soften and most of the liquid has reduced.
3. Melt the butter in a saucepan. Whisk in the flour and cook briefly, stirring. Gradually whisk in the milk to avoid lumps. Bring to a boil, then simmer gently for a few minutes, stirring. With this ratio of flour to milk, the sauce stays fairly thin.
4. Season the sauce with salt, black pepper and nutmeg.
5. Slice the potatoes evenly and layer with the cabbage in a baking dish. Spoon some sauce between the layers, finishing with sauce.
6. Grate the Edam cheese and scatter evenly over the top. For a vegetarian version, choose cheese made with vegetarian or microbial rennet.
7. Bake for about 20–30 minutes, until hot throughout with a golden cheese topping. Baking time may vary with the dish and oven.

Nutrition per serving

Calories

337 kcal

Protein

15.3 g

Carbohydrates

32.1 g

Sugar

12.3 g

Fat

17.3 g

Saturated fat

9.1 g

Fibre

4.7 g

Salt

1.01 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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