Baked Creamed Cabbage and Potatoes

We have some beautiful collard's and cabbage in the garden, and I love bringing one of those pretty cabbage heads into my kitchen and creating a fresh dish. I decided to make an old family favorite for you today and it is pure Irish comfort food. I remember eating this dish at my Irish Grandma's house and my Mother made it often for my Dad, he just loved this dish.

Baked Creamed Cabbage and Potatoes

Miz Helen's Kitchen

Ingredients

1 Medium size cabbage head, cut in wide strips

6 to 8 small red potatoes, quarter, skin on

1 large yellow onion, chopped

2 tablespoons olive oil

2 teaspoons salt

1 teaspoons pepper

1 teaspoon thyme

1 teaspoon nutmeg

3 tablespoons butter

3 tablespoon flour

2 cups milk

1 cup Panko Crumbs

Directions

In a large oven proof pot, heat the pot and pour in the olive oil

Add the onions and saute

Add the potatoes and lightly brown

Add the cabbage and wilt and lightly brown

Add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon thyme,

In a separate sauce pan melt the butter then add the flour and mix well, cooking and stirring for about 1 minute, add the milk and stir until blended and thicken.

Add 1 teaspoon salt and 1 teaspoon nutmeg, mix well.

Pour the sauce over the cabbage mixture and mix well. Cover the mixture with Panko Crumbs

Cover the pot.

Bake at 350 degrees for 30 to 45 minutes until the Panko Crumbs are starting to brown and the potatoes are cooked through.

Enjoy!

Print Recipe

Onions, Cabbage and Potatoes Saute

Just Out Of The Oven and Bubbling On Top Crumbs Slightly Brown

Add A Rosemary Skillet Chop For A Great Meal

Rosemary Skillet Chop Recipe Link

I love having you come in the kitchen with me today while we made this great Irish comfort food, your visits are always very special. Hope you have a great week and come back to see us real soon!

Peace and Joy