Potato and cabbage bake
This is a delicious way to use up any leftover cabbage, and it even tastes amazing reheated the next day, fried up like bubble and squeak. There’s something wonderfully comforting about a simple potato and cabbage bake: soft layers of potato and tender cabbage come together with a creamy, savoury sauce to create a dish that feels both hearty and homely.
It’s the kind of bake that fills the kitchen with the best smells and brings a bit of old‑fashioned comfort to the table. Perfect as a side for sausages, roast meats, or a cosy midweek dinner, it’s an easy, budget‑friendly recipe that turns humble ingredients into something truly delicious
What goes well alongside this dish?
These little pasties go beautifully alongside sausages, roast chicken, pork chops, or gammon. They’re also great with a simple green salad, steamed greens, baked beans for an easy midweek meal, or even topped with a fried egg.
Potato and cabbage bake
Ingredients
- 8 potatoes Cut the potatoes into thick slices using a food processor or mandolin
- 150 g savoy cabbage, shredded
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 lean bacon rashers, finely chopped
- 190 g grated cheese
- salt and pepper
Instructions
- Bring a large saucepan of lightly salted water to the boil and cook the potatoes for 5mins, add the cabbage to the pan and continue to cook for another 5mins, or until the cabbage is soft. Drain well and set aside.
- Preheat the oven to 180ºc / Gas 4. Heat the oil in a frying pan over a high heat and cook the onion and bacon for around 5-8mins, or until softened and golden. Remove from the heat and add to the potato mixture.
- Add half the cheese and combine altogether, season with salt and pepper.
- Spoon the mixture into a baking dish, sprinkle with the remaining cheese and bake in the oven for around 35-40mins, or until the cheese is melted and golden. Serve immediately.