Stove Top Potato and Cabbage Casserole

This comforting, meatless skillet dish combines fiber-rich cabbage and potatoes with healthy fats from nuts and protein from cheese for a well-rounded, satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 1 tablespoon vegetable oil · 129 kcal in the whole recipe
• 1 small onion, coarsely chopped · 29 kcal in the whole recipe
• 4 medium potatoes, peeled and sliced 1/4 inch thick · 676 kcal in the whole recipe
• 1 1/2 cups low-sodium chicken stock · 42 kcal in the whole recipe
• 2 cups green cabbage, shredded · 42 kcal in the whole recipe
• 1 cup Swiss cheese, shredded · 460 kcal in the whole recipe
• 1/4 cup nuts, chopped · 191 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large skillet or Dutch oven over medium heat, then add the chopped onions and sauté until they turn golden brown.

   

2. Add the sliced potatoes and chicken stock to the skillet, cover tightly, reduce the heat to low, and simmer until the potatoes are almost tender, about 10 minutes.

   

3. Stir in the shredded cabbage, cover again, and simmer for another 5 minutes until the cabbage is tender.

   

4. Remove the cover, sprinkle the shredded Swiss cheese and chopped nuts evenly over the top, and let it stand for about 2 minutes until the cheese is completely melted.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.