Freshfield Grove

Tales of Tasmanian Adventures in Olive Oil

Brilliant Cabbage and Potato Casserole

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Cabbage and Potato Casserole

I want to share my new favourite easy recipe this week. I know it doesn’t sound terribly promising – I certainly had my doubts. It came about because we had some sausages that we wanted to BBQ and some potatoes and cabbage that needed eating, but it was cold outside and I fancied side dishes that weren’t potato salad and coleslaw. So I turned to google, obviously, and found this “Cabbage and Potato Casserole” on About.com. A couple of recipes that sounded good fell at the hurdle of needing more than one dish for preparation, whereas this can be prepared in a single pot. And it has cheese on top. I didn’t have any cream so I just used vegetable stock. And cheddar cheese. And obviously extra virgin olive oil in place of butter. And I didn’t include bacon or sausage the first time.  I’m not very good at following recipes!

So you can click here for the full recipe, but basically you just just heat an oven safe pan on the stove top with a good glug of extra virgin olive oil and wilt the cabbage over a medium heat. Add the chopped potatoes with the stock, mustard and seasoning, cover, and bake in the oven at 190degC for about 20 minutes. Add the grated cheese and put it back in the oven ’til it’s brown on top. I’ve done it since with the sausages in the pan too; I just browned them at the start in the same pan. Cabbage doesn’t have a very glamorous reputation, but give this a go and I think you’ll be pleasantly surprised. FFx

Author: FarmerFi

I'm a British doctor who married an Aussie, moved to Tasmania, and bought an olive grove. Now making extra virgin olive oil and olive leaf tea. I'd love you to join my adventures in the beautiful setting of Southern Tasmania.

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