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This savory Cabbage and Potato Casserole is a hearty and nutritious dish that combines tender potatoes, sautéed cabbage, and a creamy egg-yogurt topping. With a blend of fresh vegetables, Greek yogurt, and simple seasonings, it’s a wholesome meal that’s perfect for a family dinner or potluck. This recipe is flavorful, easy to make, and baked to perfection for a crispy, golden top.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
Potatoes: 3 large (about 600 g)
Cabbage: ½ medium head (about 400 g)
Salt: 2-3 tsp (to taste)
Onion: 1 medium (about 150 g)
Olive oil: 3 tbsp (45 ml)
Carrots: 2 medium (about 200 g)
Bell peppers: 2 (about 200 g)
Red pepper: ½ tsp
Black pepper: ½ tsp
Tomato paste: ½ cup (120 g)
Eggs: 2 large
Greek yogurt: 1.2 cups (300 g)
Flour: 2 tbsp (15 g)
Directions:
Prepare the potatoes: Peel and cut the potatoes into cubes. Soak them in water for 10-15 minutes to remove excess starch.
Prepare the cabbage: Finely shred ½ head of cabbage. Sprinkle with 2-3 tsp of salt and mash the cabbage with your hands. Let it sit for 15 minutes to soften.
Sauté the vegetables: Dice 1 onion and fry it in 3 tbsp of olive oil over medium heat for 3-5 minutes until translucent.
Add the carrots and peppers: Grate 2 carrots and slice 2 bell peppers. Add them to the pan with the onions, cover with a lid, and cook for 5 minutes.
Add the cabbage: Squeeze out any excess water from the cabbage and add it to the pan. Cover with a lid and cook for another 3-5 minutes.
Season and add tomato paste: Season the mixture with red pepper, black pepper, and ½ cup of tomato paste. Stir well and cook for 10-12 minutes on medium heat.
Prepare the casserole: Grease a casserole dish with olive oil. Drain the potatoes and layer them at the bottom of the dish. Add the cooked vegetable mixture on top. Season with salt to taste.Bake the casserole: Preheat the oven to 180°C (350°F) and bake for 20 minutes.
Make the egg mixture: In a bowl, whisk together 2 eggs, 1.2 cups of Greek yogurt, 2 tbsp of flour, and a pinch of salt until smooth.
Pour the egg mixture over the casserole: After 20 minutes of baking, pour the egg and yogurt mixture evenly over the casserole.
Finish baking: Return the dish to the oven and bake for an additional 30 minutes, or until the top is golden and set.
Serve: Let the casserole cool slightly before serving. Enjoy!
Serving Suggestions:
Serve with a side salad for a complete meal.
Pair with crusty bread for added texture and flavor.
Cooking Tips:
Soaking the potatoes helps them cook more evenly and gives the dish a smoother texture.
You can add other vegetables like zucchini or mushrooms for extra flavor.
For a more indulgent version, sprinkle grated cheese over the top before baking.
Nutritional Benefits:
Cabbage: A great source of vitamin C, fiber, and antioxidants.
Greek yogurt: Rich in protein and probiotics.
Potatoes: Provide complex carbohydrates and potassium.
Dietary Information:
Vegetarian: This dish is suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour in the egg mixture.
Nutritional Facts (Per Serving):
Calories: 230
Protein: 8g
Fat: 10g
Carbohydrates: 25g
Fiber: 4g
Sugar: 5g
Sodium: 500mg
Storage Tips:
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze the casserole for up to 1 month. Thaw in the fridge before reheating in the oven.
Why You’ll Love This Recipe:
It’s packed with fresh vegetables and wholesome ingredients.
The creamy yogurt-egg topping adds richness without being too heavy.
It’s a versatile dish that can be enjoyed as a main meal or side.
The flavors are warm, comforting, and perfect for any season.
Conclusion:
This Cabbage and Potato Casserole is a delightful combination of tender vegetables and a creamy, savory topping. The simple preparation and wholesome ingredients make it a go-to recipe for weeknight dinners or special occasions. Whether you serve it as a main dish or a hearty side, this casserole will surely satisfy with its balanced flavors and rich texture.
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