Savoy cabbage and potato casserole
Savoy cabbage and potato casserole is a dinner dish that surprises with its taste. The basis of this casserole are savoy cabbage, potatoes and cheese sauce, which is made in almost the same way as béchamel sauce. I start preparing the casserole by cutting and cooking both cabbage and potatoes. In addition, I fry the pre-cooked cabbage before baking, so that the vegetables can bake faster and be easier to combine during baking. I only cool the precooked vegetables a bit, because they will end up in the oven anyway, so they can be hot or warm when they are placed in the baking dish. I place the fried cabbage and boiled potatoes in two layers in a baking dish, and pour cheese sauce over each layer. I also sprinkle cheddar cheese on top, which browns nicely during baking.
I serve the baked casserole with cabbage and potatoes for dinner or lunch. It is ideal as the main dish served by itself, but also works well as a side dish. All kinds of fried, grilled and roasted meat tastes sensational with this casserole. If I serve the casserole as an addition to meat, then I do not add any additional salad. Below are some suggestions for meat dishes that can be served with this casserole.
I encourage you to try this recipe for savoy cabbage and potato casserole and I hope you will like its taste.
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Ingredients for savoy cabbage and potato casserole.
- 400 g savoy cabbage
- 125 g onion
- 2 big cloves of garlic
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 500 g potatoes
- a pinch of salt
- 2 tablespoons butter
- 200 g grated cheddar cheese
- 2 tablespoons of flour
- 200 ml milk
- 2 tablespoons of oil
- 500 ml vegetable broth
Additionally:
- water for pre-cooking potatoes and cabbage
How to make savoy cabbage and potato casserole.
Cut the savoy cabbage into strips, put it in a pot and pour water on it. Bring it to a boil and cook for 5 minutes. Next, pour into a colander and set it aside for a while to get rid of excess water. Put a pan on the heat, add oil and finely chopped onion. Fry over a medium heat for 4-5 minutes, add mashed garlic and continue frying for a few seconds. Next, add the pre-cooked cabbage, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook for a total of 8 minutes, stirring occasionally.
Cut the peeled potatoes into fairly thick slices, put them in a pot, add a pinch of salt and bring it to a boil. Boil for 5 minutes, then drain it into a colander and cool it slightly.
Put the butter into a frying pan, add the flour and fry for 2 minutes, while stirring constantly. Combine the vegetable broth with the milk, then pour it slowly into the fried flour, again while stirring constantly. Bring it to a boil and keep it on a medium heat for 2-3 minutes. After that, remove the pot from the heat, add 150 grams of grated cheddar cheese, 1/4 teaspoon of salt, 1/4 teaspoon of pepper and mix thoroughly.
Brush the bottom of the baking dish with a bit of cheese sauce, put a layer of potatoes on it, put a part of the cabbage on top and pour half of the cheese sauce over it. Place a layer of potatoes on top of the sauce, then the cabbage, and pour the remaining sauce over it. Sprinkle the top with grated cheddar cheese. Put the casserole in the oven preheated to 180 degrees Celsius for an hour.
Good to know when making savoy cabbage and potato casserole.
I prepared the casserole in a round-shaped baking dish with a diameter of 26 centimetres.
I decided to use ripening cheddar cheese. It has an intense flavour and aroma and combines perfectly with potatoes and cabbage. I used 150 grams of cheese to prepare the sauce, and 50 grams to sprinkle the casserole.
Savoy cabbage can be replaced with head cabbage.
Do you like dishes with potatoes? If so, try our recipe for Fondant potatoes.
