Eat Without

Stove Top Potato and Cabbage Casserole

Source: Adapted from Stove Top Casserole Oregon’s Healthy Harvest Recipes Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

An easy, meatless meal made with potatoes, cabbage, nuts of your choice, and cheese.

Makes
5 servings

Ingredients

  • 1 tablespoon vegetable oil (or cooking oil of choice)
  • 1 small onion, coarsely chopped
  • 4 medium potatoes, peeled and sliced 1/4 inch thick
  • 1 1/2 cups low-sodium chicken stock
  • 2 cups green cabbage, shredded
  • 1 cup Swiss cheese, shredded
  • 1/4 cup nuts, chopped

Directions

  1. Wash hands with soap and water.
  2. Heat oil in large skillet or Dutch oven. Add onions and stir over medium heat until golden.
  3. Add potatoes and chicken stock. Cover tightly, reduce heat to low and simmer until potatoes are almost tender.
  4. Add cabbage, cover and simmer for another 5 minutes.
  5. Remove cover, sprinkle with cheese and nuts.
  6. Let stand just until cheese is melted, about 2 minutes.

Notes

Learn more about: Onions Potatoes Cabbage

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.