Cabbage, Potatoes and Cheese Skillet Casserole

Cabbage, potatoes and cheese skillet casserole recipe

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

  1. Heat oil in large skillet. Add onions and stir over medium heat until golden.
  2. Add potatoes and chicken stock. Cover tightly, reduce heat to low and simmer until potatoes are almost tender.
  3. Add cabbage, cover and simmer for another 5 minutes.
  4. Remove cover, sprinkle with cheese and nuts.
  5. 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 < www.whatscooking.fns.usda.gov >

Fresh produce provided in my CSA Box from my farmer, Pekarek’s Produce!

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