Mediterranean Cheesy Cabbage and Potato Casserole
This Mediterranean Cheesy Cabbage and Potato Casserole is the kind of cozy, feel-good dish that brings comfort to the table without being too heavy. Layers of tender cabbage, soft potatoes, and a creamy, cheesy sauce come together with just the right amount of seasoning. You can keep it vegetarian or add a bit of ground beef, sausage, or crispy bacon for extra richness. It’s simple, budget-friendly, and perfect for weeknights or family-style gatherings.
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
Vegetables:
½ medium head of cabbage (green or savoy), chopped
3 medium potatoes (Yukon Gold or russet), thinly sliced
1 medium onion, diced
2 garlic cloves, minced
1 carrot, grated or thinly sliced (optional)
Dairy & Cheese:
1 ½ cups shredded cheese (cheddar, Gruyère, Gouda, or a blend)
1 cup cream, half-and-half, or milk
½ can cream of mushroom or cheddar cheese soup (optional, for extra creaminess)
1 tbsp olive oil
Protein (optional):
½ lb ground beef, sausage, or 3 slices of bacon, chopped
Seasoning & Other:
Salt and black pepper, to taste
1 tsp apple cider vinegar
½ tsp paprika
1 tsp dried parsley or thyme
¼ cup breadcrumbs (optional, for topping)
Cooking spray for greasing
Instructions
Preheat the Oven:
Heat your oven to 375°F (190°C). Lightly coat a medium casserole dish with cooking spray or olive oil.
Prepare the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until translucent. Stir in garlic, then add the cabbage and cook until it softens slightly, about 5 minutes. Add the grated carrot (if using) and apple cider vinegar, and season with salt, pepper, paprika, and herbs.
Cook the Protein (if using):
In a separate pan, cook your ground beef, sausage, or bacon until browned and cooked through. Drain any excess fat and set aside.
Layer the Casserole:
In the prepared dish, arrange a layer of potato slices at the bottom. Spoon some of the cabbage mixture over the top, followed by the cooked meat (if using) and a sprinkle of shredded cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
Add the Cream Mixture:
In a small bowl, whisk together the cream (and soup, if using). Pour evenly over the casserole so it seeps between the layers.
Top and Bake:
Sprinkle breadcrumbs over the top for a crunchy finish, if desired. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake another 15–20 minutes, or until the top is golden and bubbly.
Cool and Serve:
Let the casserole rest for 10 minutes before serving. This helps it firm up and makes slicing easier.
Tips
Slice potatoes evenly: Use a mandoline or sharp knife to make thin, even slices so they cook uniformly and layer neatly.
Precook the cabbage: Sautéing it first helps release moisture and prevents the casserole from getting watery.
Add seasoning between layers: Lightly sprinkle salt and pepper as you build each layer—this keeps the flavor balanced throughout.
Let it rest before cutting: Cooling for 10 minutes after baking helps the sauce thicken and the layers set properly.
Cheese choice matters: For a classic Mediterranean flavor, use a mix of Gruyère and cheddar or Gouda for a rich, nutty taste.
Variations:
Make it vegetarian: Skip the meat and double the cabbage or add extra vegetables like zucchini, bell peppers, or spinach.
Add a Mediterranean twist: Sprinkle in a handful of chopped olives or sun-dried tomatoes for tangy flavor depth.
Lighter version: Use milk instead of cream, reduce cheese slightly, and skip the breadcrumbs for a lower-calorie option.
Extra-crispy topping: Combine breadcrumbs with a little olive oil and grated Parmesan before baking for a golden crust.
Herb variation: Try oregano, dill, or rosemary for a different aroma—each gives a unique Mediterranean edge.
Make it heartier: Add a layer of cooked lentils or chickpeas instead of meat for a protein-rich, meat-free option.
Q&A
Q: Can I prepare this casserole in advance?
A: Yes. You can assemble the casserole up to a day ahead, cover it tightly, and refrigerate it. Bake it just before serving, adding about 10 extra minutes of baking time if it’s coming straight from the fridge.
Q: Can I freeze it?
A: Definitely. Bake it first, let it cool completely, then wrap it well and freeze for up to 2 months. Reheat covered in the oven at 350°F (175°C) until hot throughout.
Q: What can I use instead of cream or soup?
A: You can use whole milk mixed with 1 tablespoon of flour or cornstarch to help thicken it. Plain Greek yogurt also works for a creamy texture with less fat.
Q: Can I make this dairy-free?
A: Yes. Use a plant-based milk (like almond or oat), dairy-free cheese, and skip the soup or use a dairy-free condensed soup alternative.
Q: How can I add more Mediterranean flavor?
A: Mix in chopped roasted red peppers, marinated artichokes, or crumbled feta for a brighter, more layered taste.
Nutrition
(per serving, based on 6 servings, without meat)
Calories: ~265
Protein: 11g
Carbohydrates: 23g
Fat: 14g
Fiber: 3g
Sugar: 4g
Calcium: 20% DV
Iron: 8% DV
If adding meat or using full cream, the calorie and fat content will be slightly higher.
Conclusion
This Mediterranean Cheesy Cabbage and Potato Casserole is a warm, hearty dish that strikes the perfect balance between comfort and freshness. With creamy layers of vegetables and cheese, it’s satisfying enough for dinner yet simple to prepare. You can keep it meat-free or make it richer with a bit of protein. Either way, it’s a versatile and flavorful recipe that brings classic Mediterranean comfort to your table.