Cabbage & Potato Bake

Cabbage and Potato Bake would have to be my family’s favourite vegetable dish. It’s a dish they wouldn’t get sick of, even if I made it every week for Sunday dinner!

This cabbage and potato bake is one of those comfort foods that people crave for on a dreary cold winter’s day, because eating it makes you feel all warm and happy on the inside. Although most people would classify this as a winter dish, my family ask for it all year around no matter what the weather 🙂

Serving up Cabbage & Potato BakeThis no frills delicious rustic dish, is made of layered potatoes and cabbage with creamy melted cheese holding the layers together. If you are a lover of potatoes but haven’t tried this combination of flavours before, then you are truly missing out!

To be honest I can’t remember where I found the original recipe, but I do remember it had Tallegio cheese in it, which is a washed-rind soft cheese with a strong aroma and flavour that increases as it matures. It is also really expensive to buy.

The first time I used it, my husband thought something was going off in the fridge because it smelt like smelly socks and, although I did use it, I found the flavour too strong for my taste. The next time I made this dish, I decided to use a milder cheese like Stracchino or Harvati cheese instead. Both of these cheeses melt well and are great alternatives for a milder taste in this Cabbage and Potato Bake, but if you do make it, you can decide which cheese you prefer.

Cabbage & Potato BakeWhat you need

  • 6 medium potatoes
  • 500g  savoy cabbage (has a milder flavour than other cabbage)
  • 300g Tallegio cheese (use Stracchino or Harvati cheese for a milder) – sliced thinly into strips
  • 150g butter
  • salt and pepper to taste

What to do 

Peel and slice potatoes thinly.

Separate cabbage leaves and wash thoroughly.

Put the potatoes in a pot with plenty of cold water and 1 tsp salt – bring to boil and cook for 3 minutes.

Drain and rinse under cold water – drain well.

Put the cabbage leaves is another pot of cold water and 1 tsp salt bring to boil and cook for 5 minutes. Cabbage should still be a little crisp.

Drain and rinse under cold water – drain well.
Grease an ovenproof dish with a little butter

Line the base with half of the potato slices slightly overlapping– season with salt and freshly ground pepper and dot with some of the butter.

Add the cabbage and half the cheese thinly sliced.
Add remaining potatoes, cheese and remaining butter.

Cover with foil and bake for 30-40 minutes – remove the foil for the last 15 minutes to brown the top.

Serve warm.