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Main dishes

Savoy cabbage, potato and bacon casserole

Layers of parboiled potatoes, savoy cabbage and bacon baked with cream, eggs and a grated cheese topping. Makes 4 servings.

Slovak cuisine · Translated from Slovak ·

Savoy cabbage, potato and bacon casseroleSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
50 min
Total time
1 hr 10 min
Temperature
190 °C (375 °F)
Servings
4 servings
Difficulty
Easy
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This hearty savoy cabbage and potato casserole layers parboiled potatoes with cabbage cooked with bacon and onion, then bakes them with cream, eggs and grated cheese. The cabbage turns tender and slightly sweet beneath the cheese.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Parboil the potatoes

    15 min

    Peel the potatoes and cut them into slices about 5 mm thick. Parboil in salted water for 8 minutes, then drain.

  2. Cook the cabbage

    12 min

    Dice the bacon and fry it. Add the finely chopped onion and the cabbage, cut into strips with the thick ribs removed. Cover and cook for 8–10 minutes, until the cabbage softens. Season with black pepper.

  3. Assemble the casserole

    5 min

    Preheat the oven to 190 °C (375 °F). Place half the potatoes in a buttered baking dish, followed by the cabbage and bacon, then the remaining potatoes. Whisk the cream with the eggs, salt and nutmeg, then pour over the layers.

  4. Bake

    30 min

    Sprinkle with the cheese and bake for 25–30 minutes at 190 °C (375 °F), until golden on top.

Tip: Cook the cabbage well before assembling the casserole so it releases its water; raw cabbage would thin the cream in the oven and make the dish watery.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
474 kcal
Protein
21 g
Carbohydrates
41 g
of which sugars
8.0 g
Fat
27 g
of which saturates
14 g
Fiber
8.3 g
Salt
2.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zapekaný kel so zemiakmi, slaninou a syrom

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