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Potato-Cabbage Casserole

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Recipe

 

Yield

4 servings

Prep

45 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds potatoes
Idaho,unpeeled, (3 large)
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1 x water
boiling
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½ pound bacon
ut into 3" strips
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1 cup onions
sliced
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2 tablespoons all-purpose flour
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½ teaspoon thyme
dried
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½ teaspoon salt
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1 ½ cups beer
(12oz)
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½ cup milk
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6 cups cabbage
finely shredded, (1.5 lb)
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1 cup swiss cheese
shredded
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Ingredients

Amount Measure Ingredient Features
680.4 g potatoes
Idaho,unpeeled, (3 large)
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1 x water
boiling
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226.8 g bacon
ut into 3" strips
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237 ml onions
sliced
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3E+1 ml all-purpose flour
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2.5 ml thyme
dried
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2.5 ml salt
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355 ml beer
(12oz)
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118 ml milk
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1.4 l cabbage
finely shredded, (1.5 lb)
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237 ml swiss cheese
shredded
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Directions

Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until tender.

Slice potatoes, unpeeled, into ½-slices; set aside.

Cook bacon in a large skillet until crisp; set aside.

Pour off all but 2 tablespoons bacon fat; sauté onion in same skillet until golden.

Stir in flour, thyme and salt.

Gradually add beer and milk; stir, over low heat, until mixture boils and thickens.

In 3-quart casserole, layer half the cabbage, potatoes, bacon, cheese and sauce; repeat with remaining ingredients.

Cover and bake in preheated oven at 375℉ (190℃) F for 30 minutes.

Uncover and bake 15 minutes longer, or until cabbage is tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 510g (18.0 oz)
Amount per Serving
Calories 66044% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 1702mg 71%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 69g
Vitamin A 8% Vitamin C 89%
Calcium 32% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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