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Cabbage Cheddar Root-Cellar Bake
1h 50m$11.39

Cabbage Cheddar Root-Cellar Bake

A comforting bake of cabbage, potatoes and leeks with cheddar sauce and a crisp bread-crumb topping.

  • cabbage
  • cheddar
  • comfort food
  • Hobbit
  • plant-based
  • root-cellar
  • Shire
  • vegetable bake
  • vegetarian
Bundle it with similar meals
20 min prep90 min cook6 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

shredded cheddar cheese · 2 Cup

Kroger® Medium Cheddar Shredded Cheese

100%

In recipe$2.00
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

russet potatoes · 2 Pound

Russet Potato

89%

In recipe$1.98
To buy$2.23
Details
Fresh Potatoes · 1 lb$0.99 per packageBuy 3Package use: 89%Product matchEstimated at KROGER

leeks · 2 Count

Organic Leeks-Order by the Bunch (2-3 leeks per bunch)

80%

In recipe$2.79
To buy$3.49
Details
1 lb$3.49 per packageBuy 1Package use: 80%Product matchEstimated at KROGER

green cabbage · 1.5 Pound

Green Cabbage

60%

In recipe$1.49
To buy$2.48
Details
1 lb$0.99 per packageBuy 1Package use: 60%Product matchEstimated at KROGER

fresh thyme · 2 Tablespoon

Simple Truth Organic® Thyme

40%

In recipe$1.00
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 40%Product matchEstimated at KROGER

bread crumbs · 1 Cup

Kroger® Plain Bread Crumbs

27%

In recipe$0.40
To buy$1.49
Details
Kroger · 15 oz$1.49 per packageBuy 1Package use: 27%Product matchEstimated at KROGER

cream · 0.5 Cup

Kroger® Heavy Whipping Cream Pint

25%

In recipe$0.87
To buy$3.49
Details
Kroger · 1 pt$3.49 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

butter · 4 Tablespoon

Kroger® Unsalted Butter Sticks

Sale

13%

In recipe$0.37
To buy$2.99
Details
Kroger · 4 sticks / 16 oz$3.59
Sale
$2.99 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

milk · 1 Cup

Kroger® Vitamin D Whole Milk Half Gallon

13%

In recipe$0.30
To buy$2.39
Details
Kroger · 1/2 gal$2.39 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

fresh parsley · 2 Tablespoon

Parsley

13%

In recipe$0.19
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$11.39

· only what you use

$1.90

per serving · 6 servings

You pay at checkout$24.54
46% used in this recipe$13.15 unused

Cook this recipe

  • russet potatoes-2 lb
  • green cabbage-1 1/2 lb
  • leeks-2 medium
  • shredded cheddar cheese-2 cups
  • milk-1 cup
  • bread crumbs-1 cup
  • cream-1/2 cup
  • butter-1/4 cup
  • fresh thyme-2 tablespoons
  • fresh parsley-2 tablespoons
1
Preheat and prepare vegetables
Cutting Board
Chef’s knife
9-by-13-inch baking dish

Preheat the oven to 375°F and lightly grease the 9-by-13-inch dish with one-eighth of the butter. Reserve five-eighths for the vegetables and one-quarter for the topping. Thinly slice the vegetables and chop the herbs.

Slice potatoes and cabbage on a stable cutting board with careful knife control.

1 1/2 teaspoons butter
1 1/2 pounds cabbage
2 pounds potato
2 Count leek
2 tablespoons thyme
2 tablespoons parsley
2
Soften leeks and cabbage
Large skillet
Wooden spoon

Cook the leeks and cabbage in the reserved vegetable butter over medium heat until softened and wilted. Stir for 8–10 minutes, adding cabbage gradually if needed to avoid overfilling.

2 1/2 tablespoons butter
2 Count leek
1 1/2 pounds cabbage
3
Make cheddar sauce
Measuring cups and spoons
Wooden spoon
Medium saucepan

Warm the milk and cream until steaming, remove from the heat and stir in three-quarters of the cheddar and half the thyme until melted. Use only gentle heat if needed and do not boil; some separation is possible without starch.

1 cup milk
1/2 cup cream
1 1/2 cups cheddar cheese
1 tablespoon thyme
4
Layer the bake
9-by-13-inch baking dish

Layer half the potatoes, cabbage mixture and sauce, then repeat with the rest. Spread each layer evenly.

2 pounds potato
5
Bake covered
Aluminum foil
9-by-13-inch baking dish

Cover tightly with foil and bake for about 40 minutes, until the potatoes are nearly tender when pierced. Use oven mitts to handle the dish.

Use oven mitts when handling the hot baking dish and foil.

6
Add crumb topping
Measuring cups and spoons
Wooden spoon
Medium saucepan

Mix the melted remaining butter with the bread crumbs, remaining cheddar and thyme, then scatter evenly over the bake. Lift the foil away from your face to release steam.

Keep steam away from your face when uncovering the hot bake to add the topping.

1 tablespoon butter
1 cup bread crumbs
1/2 cup cheddar cheese
1 tablespoon thyme
7
Bake until golden
9-by-13-inch baking dish

Bake uncovered for 18–22 minutes until the top is golden and crisp and the potatoes are fully tender. Use oven mitts when removing the dish.

Use oven mitts when handling the hot baking dish.

8
Rest and finish
9-by-13-inch baking dish

Let the bake rest for 10 minutes before serving, then sprinkle with parsley for a fresh root-cellar finish.

Let the bake rest before serving so the filling thickens and is easier to portion.

2 tablespoons parsley
9

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