Serves 5
314 cal · 50 min
Stove Top Potato and Cabbage Casserole
Recipe GLPR15f044a34255b1
A comforting one-skillet dish combining tender potatoes, shredded cabbage, and caramelized onions in a savory chicken broth, topped with melted Swiss cheese and chopped nuts. This hearty main course comes together entirely on the stovetop for easy preparation and cleanup.
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Ingredients
1 tablespoon vegetable oil
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 chopped nuts
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
Add the coarsely chopped onion to the hot oil and cook, stirring frequently, until the edges turn golden brown and the onion softens, about 5-7 minutes.
Add the sliced potatoes and the low-sodium chicken stock to the skillet, stirring gently to combine.
Cover the skillet tightly with a lid, reduce the heat to low, and simmer until the potatoes are nearly tender when pierced with a fork, about 15-20 minutes.
Stir in the shredded green cabbage, replace the cover, and continue simmering over low heat for an additional 5 minutes.
Remove the lid and distribute the shredded Swiss cheese evenly over the top of the casserole. Sprinkle the chopped nuts over the cheese.
Allow the casserole to stand uncovered just until the cheese has completely melted, about 2 minutes. Serve immediately while hot.
