Stove Top Potato and Cabbage Casserole

30 min · Serves 5

Based on a recipe from Adapted from Stove Top Casserole Oregon’s Healthy Harvest Recipes Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 14.8 mlvegetable oil
• 1onion
• 4potatoes
• 1½ cupslow-sodium chicken stock
• 2 cupsgreen cabbage
• 1 cupSwiss cheese
• ¼ cupnuts

How to cook it

1. Warm the vegetable oil in a large skillet or Dutch oven over medium heat for 1 to 2 minutes, then add the chopped onion and cook for 5 to 7 minutes until softened and nicely golden.
2. Add the sliced potatoes and low-sodium chicken stock, then cover the pan tightly with a lid and reduce the heat to low.
3. Simmer gently for 10 to 12 minutes until the potatoes are nearly tender when pierced with a fork.
4. Stir in the shredded green cabbage, cover the pan again with the lid, and cook over low heat for 5 minutes until the cabbage is wilted and tender.
5. Remove the lid, take the pan off the heat, and scatter the Swiss cheese and chopped nuts evenly over the top.
6. Let the skillet rest for about 2 minutes until the cheese is completely melted, then serve warm directly from the pan.

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