Cabbage and Potato Bake

If I said this was my family’s favourite winter dish, I wouldn’t be lying. They get so excited every time I make my Cabbage and Potato Bake for Sunday dinner.

The Tallegio cheese in this recipe is a washed-rind soft cheese that has a strong aroma and flavour, so if you prefer a milder cheese try the Stracchino or Harvati cheese instead. Both are soft cheeses that melt well and are a good alternative for a mild taste.

What you need

• 6 medium potatoes
• 500g  savoy cabbage
• 300g Tallegio  (Stracchino or Harvati) cheese – sliced thinly
• 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.