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March 2007

Product Reviews / Main Nibbles / Vegetables

Recipe: Potato, Cabbage & Cheddar Casserole

A New Twist On Cabbage—With Or Without The Corned Beef

Why make the same old corned beef and cabbage? This tasty recipe combines potatoes, pretty Savoy cabbage and sharp cheddar accents. Makes 8 servings.

Ingredients

• 5 cups peeled and thinly sliced russet (baking) potatoes (about 2 pounds)
• 3 tablespoons salted butter
• 6 cups thinly sliced Savoy cabbage (about 1 small head)
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces Sharp or Extra Sharp Cabot Cheddar, grated

Directions

1. Bring large saucepan of water to boil. Add potatoes and cook for 5 minutes. Drain in colander and set aside.
2. In large skillet over medium heat, melt butter. Add cabbage, thyme, salt and pepper. Cover and cook, stirring often, until cabbage is wilted, about 5 minutes
3. Preheat oven to 400°F. Coat 8" x 8" or similar-size baking dish with nonstick cooking spray. Arrange one third of potatoes over bottom of dish. Scatter one third of cheese over potatoes. Top with half of cabbage.
4. Add another third of potatoes and another third of cheese. Top with remaining cabbage.
5. Arrange remaining potatoes on top. Set remaining cheese aside. Cover baking dish tightly with foil.
6. Bake for 45 minutes. Uncover and sprinkle with reserved cheese. Return to oven briefly to melt cheese.

Nutrition Analysis

Nibble Tip For a diet treat, steam Savoy cabbage and enjoy it with a gourmet mustard, like a flavored Dijon. Read our Mustard Glossary for ideas.   Photo by Janet Goulden.

Recipe and photo © Cabot Creamery. All rights reserved. All other material © copyright 2005- 2008 Lifestyle Direct, Inc. All rights reserved.