Creamy savoy cabbage potato casserole (Print Version)
# Ingredients:
→ Main ingredients
01 -
1.8 lbs (800g) waxy potatoes, peeled and diced
02 -
2.2 lbs (1kg) savoy cabbage, chopped
03 -
1 medium yellow onion, finely diced
04 -
2 tablespoons butter
→ Sauce
05 -
2/3 cup (150ml) vegetable broth
06 -
1 cup (250g) heavy cream or half-and-half
07 -
Salt to taste
08 -
Freshly ground black pepper
09 -
Freshly grated nutmeg
→ Topping
10 -
1 1/2 cups (150g) shredded cheese (Gouda, Gruyère, or similar)
# Instructions:
01 -
Peel the potatoes and cut them into 1/2-inch cubes. Remove the core from the savoy cabbage and chop the leaves into bite-sized pieces. Peel and finely dice the onion.
02 -
Place the potato cubes in a large pot of salted water. Bring to a boil and cook for about 10 minutes until they're partially cooked but still firm. Drain well. Meanwhile, preheat your oven to 400°F (200°C).
03 -
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the chopped savoy cabbage and pour in the vegetable broth. Cover and simmer for about 10 minutes until the cabbage is tender but still has some bite.
04 -
Combine the par-cooked potatoes with the cabbage mixture in a large casserole dish. Season the cream with salt, pepper, and freshly grated nutmeg, then pour it over the vegetables. Sprinkle the grated cheese evenly over the top. Bake in the preheated oven for 25-30 minutes until golden brown and bubbling.
# Notes:
01 -
This hearty potato and savoy cabbage casserole makes a satisfying vegetarian main dish or a substantial side for roasted meats. For extra flavor, consider adding a sprinkle of caraway seeds or some crispy bacon bits before serving.