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Stove Top Potato and Cabbage Casserole

From the library

Stove Top Potato and Cabbage Casserole

An easy, meatless meal made with potatoes, cabbage, nuts of your choice, and cheese.

Makes 5 portions8 steps

314

kcal · per 1/5 of recipe

13g

Protein

37g

Carbs

14g

Fat

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

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

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.

USDA MyPlate Kitchen — Adapted from Stove Top Casserole — Oregon’s Healthy Harvest Recipes — Oregon State University Cooperative Extension Service (public domain), via myplate.food · public domain

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