Stove Top Casserole

35 min · Serves 5

Based on a recipe from 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 about 1 to 2 minutes until shimmering.
2. Add the sliced onion to the skillet and cook, stirring occasionally, for 5 to 7 minutes until softened and golden.
3. Stir in the sliced potatoes and pour in the low-sodium chicken stock. Cover the pan with a tight-fitting lid, reduce the heat to low, and simmer for 12 to 15 minutes until the potatoes are nearly tender when pierced with a fork.
4. Scatter the shredded green cabbage evenly over the potato mixture, replace the lid, and cook over low heat for 5 minutes until the cabbage is wilted and tender.
5. Remove the lid and evenly distribute the shredded Swiss cheese and nuts across the top.
6. Remove the pan from the heat, cover with the lid, and let sit for about 2 minutes until the cheese is completely melted before serving.

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