PlumTally

Recipe combo

Cabbage Cheddar Root-Cellar Bake

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

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Ingredients and instructions

Servings
6
Total time
1 hr 40 min
Prep
20 min
Cook
1 hr 20 min

Ingredients

  • 1.5 Pound green cabbage - 1 1/2 pounds (cored and thinly sliced), cored and thinly sliced
  • 2 Pound russet potatoes - 2 pounds (peeled and thinly sliced), peeled and thinly sliced
  • 2 Count leeks - 2 medium (white and light green parts sliced), Use white and light green parts only.
  • 4 Tablespoon butter - 4 tablespoons, Divided: 3 tablespoons for cooking vegetables, 1 tablespoon for the crumb topping, plus a little to butter the dish.
  • 1 Cup milk - 1 cup
  • 0.5 Cup cream - 1/2 cup
  • 2 Cup shredded cheddar cheese - 2 cups, Divided: 1 1/2 cups for the sauce and 1/2 cup for the topping.
  • 1 Cup bread crumbs - 1 cup
  • 2 Tablespoon fresh thyme - 2 tablespoons (chopped), Divided between the sauce and crumb topping.
  • 2 Tablespoon fresh parsley - 2 tablespoons (chopped), Used as the finishing garnish.

Instructions

  1. Preheat and prepare vegetables

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

  2. Soften leeks and cabbage

    2. 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*.

  3. Make cheddar sauce

    3. 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*.

  4. Layer the bake

    4. 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*.

  5. Bake covered

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

  6. Add crumb topping

    6. 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*.

  7. Bake until golden

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

  8. Rest and finish

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