From the Pantry Butler kitchen

Stove Top Potato and Cabbage Casserole

5 servings

Stove Top Potato and Cabbage Casserole

An easy, meatless meal made with potatoes, cabbage, nuts of your choice, and cheese. USDA MyPlate Kitchen — Adapted from Stove Top Casserole — Oregon’s Healthy Harvest Recipes — Oregon State University Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 1 tablespoon vegetable oil — or cooking oil of choice
  • 1 small onion, coarsely chopped
  • 4 medium potatoes, peeled and sliced 1/4 inch thick
  • 1 1/2 cups low-sodium chicken stock
  • 2 cups green cabbage, shredded
  • 1 cup Swiss cheese, shredded
  • 1/4 cup nuts, chopped

Method

  1. Wash hands with soap and water.
  2. Heat oil in large skillet or Dutch oven.
  3. Add onions and stir over medium heat until golden.
  4. Add potatoes and chicken stock.
  5. Cover tightly, reduce heat to low and simmer until potatoes are almost tender.
  6. Add cabbage, cover and simmer for another 5 minutes.
  7. Remove cover, sprinkle with cheese and nuts.
  8. Let stand just until cheese is melted, about 2 minutes.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table