Great grandma’s cabbage and potato casserole recipe is a perfect homestyle side dish that is comforting and delicious. The tender cabbage and potatoes are topped with cheese for a tasty and economical way to feed your family.
I found this recipe when paging through my great-grandma’s cookbooks. I instantly knew I would have to make it.
It looked like the perfect mix of our favorite skillet cabbage and potatoes recipe mashed up with cheesy cabbage casserole. Whenever a recipe reminds you of two dishes you already love, it’s a sign to make it!
It was tempting to make it right away, but I tucked it in my recipe folder knowing the garden would soon be providing all of the produce we needed for the recipe. That time has finally come.
We got quite a few nice heads of cabbage from the garden. The onions are big and delicious and the potatoes are ready to be enjoyed.
Of course, you don’t have to grow your own produce to make this casserole. These items are affordable and available in the grocery store all year long!
We really enjoyed the casserole. The mix of cabbage and potatoes is always delicious.
The simple sauce helps to add flavor and keep everything moist. There’s no milk in it, but it still gives a creamy feel to the final dish.
Cheese on top is always a good idea. What’s not to love?
This is one of those side dishes that could go with just about anything. I think it is lovely with roasted or grilled meats. It would also work with fish, like parmesan baked cod or some lemon dill salmon.
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So, if you are looking for a side dish that is both comforting and fresh, this is just the thing!
Carlee’s Tips and Tricks
This recipe calls for cooked and sliced potatoes. I used redskin potatoes and just “baked” them in the microwave. You can use leftover baked potatoes or boil them if you want.
Whether you peel your potatoes or not is up to you. I personally don’t find it necessary.
Feel free to experiment with different cheeses on top.
If you want to make the dish a little heartier and more savory, you could add some crumbled bacon. Smokey bacon is great with cabbage and potatoes.
Or add some chunks of kielbasa and turn this casserole into a meal. It would be an easy way to have everything in one casserole dish.
Alright, let’s get to the recipe!
Great Grandma’s Cabbage and Potato Casserole
Ingredients
Veggies
- ¼ cup butter
- 2 cups diced onion
- 1 small head cabbage
- 4 medium potatoes cooked and sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce & Cheese
- 2 Tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch or similarly sized casserole dish.
- Thinly slice the cabbage. It doesn't have to be super fine like you would cut it for coleslaw, just relatively thin strips will do.
- Melt ¼ cup butter in a large skillet over medium heat.
- Add 2 cups diced onion, ½ teaspoon salt, ¼ teaspoon ground black pepper and the sliced cabbage. Cook until the onions are mostly translucent and the cabbage is softened.
- Spread half of the cabbage mixture in the bottom of the casserole dish. Top with 4 medium potatoes sliced. Then add the remaining cabbage on top.
- Sprinkle 2 cups shredded cheddar cheese over the top of the cabbage mixture.
- Melt 2 Tablespoons butter in the skillet over medium heat. (I used the same skillet as before.)
- Stir ¼ cup all-purpose flour into the melted butter and cook for a minute or two.
- Add 1½ cups chicken broth, stirring to combine. Cook until the mixture is thickened and starting to bubble. Then drizzle the sauce over the casserole.
- Bake uncovered for 45-50 minutes. The sauce should be bubbly and the cheese melted and slightly browned.
Notes
Video
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