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Cabbage Cheddar Root-Cellar Bake1h 40m$11.51

Cabbage Cheddar Root-Cellar Bake

A plant-based vegetable bake of cabbage, potatoes, leeks, cheddar, and bread crumbs for a cozy root-cellar supper.

20 min prep80 min cook6 servingshard
Energy
576 calories per serving
Protein
17.7 g per serving
Carbs
62.9 g per serving
Fat
28.9 g per serving
Sodium
455 mg per serving

Shopping options

butter

4 Tablespoon

Kroger® Unsalted Butter Sticks

Kroger•4 sticks / 16 oz
$3.59
Buy 1
Ingredient Cost$0.45

13%

Estimated

leeks

2 Count

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

1 lb
$3.49
Buy 1
Ingredient Cost$2.79

80%

Estimated

cream

0.5 Cup

Kroger® Heavy Whipping Cream Pint

Kroger•1 pt
$3.49
Buy 1
Ingredient Cost$0.87

25%

Estimated

milk

1 Cup

Kroger® Vitamin D Whole Milk Half Gallon

Kroger•1/2 gal
$2.69
Buy 1
Ingredient Cost$0.34

13%

Estimated

fresh thyme

2 Tablespoon

Simple Truth Organic® Thyme

Simple Truth Organic•0.5 oz
$2.49
Buy 1
Ingredient Cost$1.00

40%

Estimated

shredded cheddar cheese

2 Cup

Kroger® Medium Cheddar Shredded Cheese

Kroger•8 oz
$2.00
Buy 1
Ingredient Cost$2.00

100%

Estimated

bread crumbs

1 Cup

Kroger® Plain Bread Crumbs

Kroger•15 oz
$1.49
Buy 1
Ingredient Cost$0.40

27%

Estimated

fresh parsley

2 Tablespoon

Parsley

1 ct
$1.49
Buy 1
Ingredient Cost$0.19

13%

Estimated

green cabbage

1.5 Pound

Green Cabbage

1 lb
$0.99
Buy 1
Ingredient Cost$1.49

60%

Estimated

russet potatoes

2 Pound

Russet Potato

Fresh Potatoes•1 lb
$0.99
Buy 3
Ingredient Cost$1.98

89%

Estimated

Cost Summary

Availability unavailable
$11.51

· only what you use

$1.92

per serving · 6 servings

You pay at checkout$25.44
45% used in this recipe$13.93 left over for future meals

Cook this recipe

  • russet potatoes-2 lb
  • green cabbage-1.5 lb
  • leeks-2 medium
  • shredded cheddar cheese-2 cups
  • milk-1 cup
  • bread crumbs-1 cup
  • cream-0.5 cups
  • butter-4 tbsp
  • fresh thyme-2 tbsp
  • fresh parsley-2 tbsp
1
Preheat and prepare vegetables
Cutting Board
Chef’s knife
9-by-13-inch baking dish

Preheat the oven to 375°F and butter the baking dish lightly; slice the cabbage, potatoes, and leeks and chop the thyme and parsley.

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

4 Tablespoon butter
1 1/2 Pound cabbage
2 Pound potato
2 Count leek
2 Tablespoon thyme
2 Tablespoon parsley
2
Soften leeks and cabbage
Large skillet
Wooden spoon

Melt 3 tablespoons butter in a large skillet over medium heat, then add the leeks and cabbage; cook for 8 to 10 minutes until the vegetables are softened and lightly wilted.

4 Tablespoon butter
2 Count leek
1 1/2 Pound cabbage
3
Make cheddar sauce
Measuring cups and spoons
Wooden spoon
Medium saucepan

Warm the milk and cream in a medium saucepan over medium-low heat until steaming but not boiling, then stir in 1 1/2 cups cheddar and 1 tablespoon thyme until the cheese is melted into a smooth sauce.

1 Cup milk
1/2 Cup cream
2 Cup cheddar cheese
2 Tablespoon thyme
4
Layer the bake
9-by-13-inch baking dish

Layer half the potatoes in the baking dish, spoon over half the cabbage mixture, and pour over half the cheddar sauce; repeat with the remaining potatoes, cabbage mixture, and sauce for even, cozy layers.

2 Pound potato
1 1/2 Pound cabbage
2 Count leek
4 Tablespoon butter
1 Cup milk
1/2 Cup cream
2 Cup cheddar cheese
2 Tablespoon thyme
5
Bake covered
Aluminum foil
9-by-13-inch baking dish

Cover the dish tightly with foil and bake for 40 minutes, until the potatoes are nearly tender when pierced.

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

2 Pound potato
1 1/2 Pound cabbage
2 Count leek
1 Cup milk
1/2 Cup cream
2 Cup cheddar cheese
6
Add crumb topping
Measuring cups and spoons
Wooden spoon
Medium saucepan

Melt the remaining 1 tablespoon butter and mix it with the bread crumbs, remaining 1/2 cup cheddar, and remaining 1 tablespoon thyme; scatter the mixture over the bake in an even crumbly topping.

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

4 Tablespoon butter
1 Cup bread crumbs
2 Cup cheddar cheese
2 Tablespoon thyme
7
Bake until golden
9-by-13-inch baking dish

Bake uncovered for 18 to 22 minutes, until the top is golden and crisp and the potatoes are fully tender.

Use oven mitts when handling the hot baking dish.

1 Cup bread crumbs
2 Cup cheddar cheese
2 Pound potato
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 Tablespoon parsley
9

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