Photo by Alice Henneman
I was intrigued by this recipe I found on USDA’s “What’s cooking? USDA Mixing Bowl“. And, decided to try it with the local, seasonal foods I had on hand this week: Cabbage, potatoes and onions. The recipe said it made 5 servings; however, there were just two of us. We ended up eating every bit of it at one meal … there was something about the flavor that was tasty yet a comfort food type of feeling. Maybe it was the melted cheese and walnuts on top?
Try it and see what you think … the recipe follows.
POTATO AND CABBAGE STOVE TOP CASSEROLE
Serving tip: It is easiest and most attractive to serve this casserole directly from the skillet just as you would an oven-baked casserole in a glass or ceramic dish. Some of the chicken stock remained at the bottom of the casserole; however, this didn’t affect the taste or texture.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion (small, coarsely chopped)
- 4 potatoes (medium, peeled and sliced 1/4 inch thick)
- 1-1/2 cups chicken stock
- 2 cups green cabbage (shredded)
- 1 cup Swiss cheese, shredded
- 1/4 cup nuts (chopped)
Directions
- Heat oil in large skillet. Add onions and stir over medium heat until golden.
- Add potatoes and chicken stock. Cover tightly, reduce heat to low and simmer until potatoes are almost tender.
- Add cabbage, cover and simmer for another 5 minutes.
- Remove cover, sprinkle with cheese and nuts.
- Let stand just until cheese is melted, about 2 minutes.
Alice’s Tips
- Exact amounts of onion, potatoes, cabbage, cheese and nuts aren’t necessary … just come close.
- A medium potato is around 5.3 ounces (about the size of a computer mouse). Rather than use 4 medium, peeled potatoes, I substituted a greater number of small red-skinned new potatoes, which didn’t need peeling. I just eyeballed it and can’t give an exact number as the size of new potatoes can vary and it won’t matter if you don’t have an exactly equal overall weight.
- All I had on hand was a medium-sized onion rather than a small one; half of it worked just fine. I stored the remaining onion in a sealed container in the refrigerator. Or, you can wrap chopped or sliced onion tightly in aluminum foil or plastic wrap for refrigerator storage. The onion should maintain a good quality for 5 to 7 days when refrigerated at 40 degrees F.
- Refrigerate any extra chicken stock; use within number of days after opening recommended by manufacturer. If no time frame is given, use within 4 days or freeze. Transfer extra stock purchased in metal cans to covered glass or plastic containers. Many people freeze chicken stock in ice cube trays; transfer frozen cubes to a heavy duty freezer bag and use within 4 to 6 months for best quality. Label freezer bag with the date they were frozen.
- A cheddar type cheese also would work in this recipe. I used walnuts for the nuts, however, you also could use almonds or pecans.
Source
Oregon State University Cooperative Extension Service, Oregon’s Healthy Harvest Recipes; available at USDA’s What’s Cooking? USDA Mixing Bowl
My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.