Baked potato and cabbage gratin with a delicious crispy crust. Today, a fully vegetarian recipe featuring potatoes and a delicious cabbage. I simply sliced the potatoes into strips and the cabbage into thin slices and cooked them in the oven with a few other ingredients. The result is a sort of Potato and cabbage pie, thin, crispy, and very tasty. I’m sure that prepared this way, everyone will eat them, even those who don’t really like vegetables. A special side dish to accompany all your dishes or a light and exquisite main course. In short, a recipe that I recommend you try immediately and don’t forget to let me know if you liked it. The recipe is really simple and quick, even for the most inexperienced in the kitchen. Let’s hurry to the kitchen and prepare a delicious Potato and cabbage flatbread together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: For 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 169.46 (Kcal)
- Carbohydrates 29.71 (g) of which sugars 2.05 (g)
- Proteins 5.76 (g)
- Fat 4.10 (g) of which saturated 1.34 (g)of which unsaturated 0.83 (g)
- Fibers 5.26 (g)
- Sodium 139.30 (mg)
Indicative values for a portion of 165 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 for Baked Cabbage and Potatoes
- 0.88 lbs potatoes
- 0.88 lbs savoy cabbage
- 2 onions
- 0.75 cups flour
- 0.85 cup water (cold)
- 0.4 cup grated parmesan
- 1.7 tbsp extra virgin olive oil
- to taste salt
- 0.25 cup corn flour
What you need to prepare this recipe
- Grater
- Baking Pan
How to prepare the Baked Potato and Cabbage
Peel the potatoes and wash them. Clean the onions too. Use a coarse grater to shred both the potatoes and onions into thin strips in a bowl.
Remove the outer leaves and core from the cabbage. Slice the cabbage into thin strips. Wash it and allow it to drain well.
Pour the flour into a large bowl. Gradually add the cold water while stirring with a whisk to avoid lumps. Add a pinch of salt, 2 tablespoons of EVO oil, and the grated parmesan. Mix well.
Pour the vegetables into the bowl: the cabbage, potatoes, and onions. Mix well using 2 tablespoons.
Grease a rectangular baking pan, mine measures 15.7 x 11 inches. Pour the mixture into it in a thin layer. Sprinkle the surface with corn flour and a drizzle of EVO oil.
Cook the Potato and Cabbage Flatbread in a preheated oven at 392°F (static mode) for 25-30 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover Potato and Cabbage Pie, store it in the fridge in a container for 2 days. You just need to reheat it for a few minutes in the oven or microwave to make it crispy again, as if freshly made.
If you prefer, you can replace the corn flour with breadcrumbs.
Don’t miss the recipe for Stuffed Cabbage Rolls
