Creamy Cabbage Casserole

“Yet another way to eat cabbage.”
READY IN:
55mins
SERVES:
5-6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 6 -8 cups cabbage (chopped or shredded)
  • 1 medium potato, diced
  • 2 -3 garlic cloves, crushed (or 1 teaspoon garlic powder)
  • 2 tablespoons white onion soup mix or 2 tablespoons cream of chicken soup mix
  • 2 tablespoons cornflour
  • 2 tablespoons vegetable oil
  • 12 cup water
  • 1 lemon, juice of
  • 12 cup sour cream
  • 12 cup milk
  • salt & pepper, to taste

Directions

  1. Pre-heat oven to 220 celsius.
  2. In a saucepan, fry cabbage and garlic in vegetable oil over high heat for 2-3 minutes.
  3. Add potato and water to saucepan, turn down heat to medium and cook with lid on until potato is cooked.
  4. Turn heat to low and add lemon juice and sour cream.
  5. Lightly mash contents of saucepan with potato masher.
  6. Mix cornflour and milk and add to saucepan while stirring constantly to thicken the cabbage mix.
  7. Season with salt & pepper, transfer to ovenproof dish and bake in oven until desired browning.
  8. Alternatively, place under hot grill to achieve browning.

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