This savory Cabbage and Potato Casserole is a hearty and nutritious dish that combines tender potatoes, sautéed cabbage, and a creamy egg-yogurt topping. With a blend of fresh vegetables, Greek yogurt, and simple seasonings, it’s a wholesome meal that’s perfect for a family dinner or potluck. This recipe is flavorful, easy to make, and baked to perfection for a crispy, golden top.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Ingredients:
- Potatoes: 3 large (about 600 g)
- Cabbage: ½ medium head (about 400 g)
- Salt: 2-3 tsp (to taste)
- Onion: 1 medium (about 150 g)
- Olive oil: 3 tbsp (45 ml)
- Carrots: 2 medium (about 200 g)
- Bell peppers: 2 (about 200 g)
- Red pepper: ½ tsp
- Black pepper: ½ tsp
- Tomato paste: ½ cup (120 g)
- Eggs: 2 large
- Greek yogurt: 1.2 cups (300 g)
- Flour: 2 tbsp (15 g)
Directions:
- Prepare the potatoes: Peel and cut the potatoes into cubes. Soak them in water for 10-15 minutes to remove excess starch.
- Prepare the cabbage: Finely shred ½ head of cabbage. Sprinkle with 2-3 tsp of salt and mash the cabbage with your hands. Let it sit for 15 minutes to soften.
- Sauté the vegetables: Dice 1 onion and fry it in 3 tbsp of olive oil over medium heat for 3-5 minutes until translucent.
- Add the carrots and peppers: Grate 2 carrots and slice 2 bell peppers. Add them to the pan with the onions, cover with a lid, and cook for 5 minutes.
- Add the cabbage: Squeeze out any excess water from the cabbage and add it to the pan. Cover with a lid and cook for another 3-5 minutes.
- Season and add tomato paste: Season the mixture with red pepper, black pepper, and ½ cup of tomato paste. Stir well and cook for 10-12 minutes on medium heat.
- Prepare the casserole: Grease a casserole dish with olive oil. Drain the potatoes and layer them at the bottom of the dish. Add the cooked vegetable mixture on top. Season with salt to taste.
- Bake the casserole: Preheat the oven to 180°C (350°F) and bake for 20 minutes.
- Make the egg mixture: In a bowl, whisk together 2 eggs, 1.2 cups of Greek yogurt, 2 tbsp of flour, and a pinch of salt until smooth.
- Pour the egg mixture over the casserole: After 20 minutes of baking, pour the egg and yogurt mixture evenly over the casserole.
- Finish baking: Return the dish to the oven and bake for an additional 30 minutes, or until the top is golden and set.
- Serve: Let the casserole cool slightly before serving. Enjoy!
Serving Suggestions:
- Serve with a side salad for a complete meal.
- Pair with crusty bread for added texture and flavor.
Cooking Tips:
- Soaking the potatoes helps them cook more evenly and gives the dish a smoother texture.
- You can add other vegetables like zucchini or mushrooms for extra flavor.
- For a more indulgent version, sprinkle grated cheese over the top before baking.
Nutritional Benefits:
- Cabbage: A great source of vitamin C, fiber, and antioxidants.
- Greek yogurt: Rich in protein and probiotics.
- Potatoes: Provide complex carbohydrates and potassium.
Dietary Information:
- Vegetarian: This dish is suitable for vegetarians.
- Gluten-Free Option: Use gluten-free flour in the egg mixture.
Nutritional Facts (Per Serving):
- Calories: 230
- Protein: 8g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 5g
- Sodium: 500mg
Storage Tips:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the casserole for up to 1 month. Thaw in the fridge before reheating in the oven.
Why You’ll Love This Recipe:
- It’s packed with fresh vegetables and wholesome ingredients.
- The creamy yogurt-egg topping adds richness without being too heavy.
- It’s a versatile dish that can be enjoyed as a main meal or side.
- The flavors are warm, comforting, and perfect for any season.
Conclusion:
This Cabbage and Potato Casserole is a delightful combination of tender vegetables and a creamy, savory topping. The simple preparation and wholesome ingredients make it a go-to recipe for weeknight dinners or special occasions. Whether you serve it as a main dish or a hearty side, this casserole will surely satisfy with its balanced flavors and rich texture.
10 Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes will add a touch of sweetness and work well in this recipe.
- Can I add cheese to this casserole? Absolutely! You can sprinkle cheese on top before baking for a richer flavor.
- Can I make this casserole ahead of time? Yes, you can assemble the casserole up to a day in advance and bake it when ready to serve.
- Is there a substitute for Greek yogurt? You can use sour cream or regular yogurt in place of Greek yogurt.
- How do I make this recipe vegan? Use a plant-based yogurt and substitute the eggs with a flax or chia egg.
- Can I use red cabbage instead of green cabbage? Yes, red cabbage will add a different flavor and color but will work just as well.
- Can I freeze the leftovers? Yes, you can freeze the casserole for up to 1 month. Thaw before reheating.
- What can I use instead of tomato paste? You can use crushed tomatoes or tomato sauce, but reduce the cooking time slightly.
- Can I add meat to this recipe? Yes, ground meat like beef, turkey, or sausage can be added to the vegetable mixture.
- How can I make this casserole spicier? Add more red pepper or a dash of cayenne pepper for extra heat.