Baked cabbage and potatoes, a rustic and tasty side dish perfect to accompany meat main courses. An extremely simple and truly appetizing recipe that has won everyone’s palate. A side dish inspired by Salento cabbage, prepared with few and simple ingredients and with a crispy and delicious gratin.
This side dish is perfect for lovers of hearty and substantial dishes, based on polenta. It is prepared in a few minutes, after cooking the cabbage and potatoes in a pressure cooker. Once this step is completed, they are placed in a baking dish, sprinkled with plenty of breadcrumbs and grated cheese and baked for the gratin.
A winter treat that you can enrich by using melting cheese instead of Parmesan. Furthermore, if you like, you can also add spinach and flavor the breadcrumbs with chopped parsley. Now let’s go to the kitchen together, because baked cabbage and potatoes will be ready in a click!
If you are interested in other cabbage recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 273.78 (Kcal)
- Carbohydrates 39.72 (g) of which sugars 6.72 (g)
- Proteins 8.61 (g)
- Fat 10.65 (g) of which saturated 2.54 (g)of which unsaturated 0.98 (g)
- Fibers 7.89 (g)
- Sodium 903.57 (mg)
Indicative values for a portion of 366 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs Savoy cabbage
- 1.1 lbs potatoes
- 2 white onions
- 1.75 tbsp extra virgin olive oil
- 1 glass water
- salt (to taste)
- pepper (to taste)
- 1.75 tbsp breadcrumbs
- 1.75 grated Parmesan cheese
- 2 tsp extra virgin olive oil
Tools
- Pressure Cooker
- High-sided Casserole
- Baking Dish
- Cutting Board
- Knife
Steps
First, bring the water to a boil and set it aside. Clean the cabbage by removing the tougher and damaged outer leaves. Then cut it into strips or small pieces. Rinse the cabbage under running water and drain it very well. Separately, clean the onions and slice them thinly. Then peel the potatoes, rinse them under water, and pat them dry with kitchen paper. Then cut them into slices about half an inch thick.
Now sauté the onions in the pot with the oil for a few minutes over low heat. Once softened, add the potatoes and cabbage. Season with salt and pepper, pour in the hot water, and close the pot with the lid. Bring it to maximum power and cook for 4 minutes from the start of the whistle.
After the cooking time, gradually release the steam and open the pot. If necessary, let the water released by the cabbage evaporate, and transfer the vegetables to a baking dish. Level the surface and evenly distribute the breadcrumbs and grated cheese. Add a drizzle of oil and bake in a preheated oven at 392°F with static function for 10 minutes, or until a crust has formed on the surface.
The baked cabbage and potatoes are ready! Serve them freshly baked to accompany meat main courses or polenta.
Variations and Tips for Baked Cabbage and Potatoes
Baked cabbage and potatoes can be stored in the refrigerator for up to two or three days. Freezing is not recommended. However, they can be prepared in advance and stored in the refrigerator. Then remove the baking dish ten minutes before baking the vegetables.
FAQ Questions and Answers for Baked Cabbage and Potatoes
Can other vegetables be used?
Yes, you can also add carrots, spinach, or other vegetables of your choice.
