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Dinner plate with large helping of cheesy cabbage and potato casserole served with chicken cordon bleu.

Great Grandma's Cabbage and Potato Casserole

Turn cabbage and potatoes into a delicious country-style side dish. This yummy casserole would be perfect with just about any dinner entree. The veggies get really tender and the sauce and cheese bring it all together. Your family will love it!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 8 Servings
Author: Carlee

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 9x13-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

Like most casseroles, this can be assembled ahead of time. Just store in the refrigerator until ready to bake and add 10-15 minutes to the bake time. 

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 33g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 590mg | Potassium: 737mg | Fiber: 6g | Sugar: 6g | Vitamin A: 663IU | Vitamin C: 65mg | Calcium: 272mg | Iron: 2mg
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