Baked cheesy potato cabbage casserole.
Fall Favorites, Sides, Thanksgiving Sides

Cheesy Potato Cabbage Casserole

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Creamy and delicious cheesy potato cabbage casserole is a winning side dish for any hearty meal. Similar to Irish Colcannon, this classic Scottish Rumpledethumps recipe is easy to make with layers of mashed potatoes, tender cabbage, and lots of cheese – of course! It’s ready to serve in only an hour alongside all of your favorite comfort foods.

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We’ve always loved Colcannon – an Irish dish with bacon, potatoes and cabbage.  I recently discovered a Scottish version of cheesy potato cabbage casserole known as Rumpledethumps!  No bacon in this recipe, but it is just as rich and delicious.

It features rustic homemade mashed potatoes combined with sauteed onions, cabbage, and shredded cheese. Everything is spread into a baking dish, topped with more melty cheese, and baked gold brown. From start to finish the dish takes only about an hour to prepare, but is so easy to put together… Most of that time is hands-off while the casserole bakes.

The creamy potatoes, savory onions and cabbage, and the salty cheese – you may never eat plain mashed potatoes again once you taste these!

Ingredients

Potatoes. White russet potatoes or yukon gold potatoes are great options. Peel the skin or leave on, depending on how you like your mashed potatoes.

Butter. Unsalted is best.

Onion. Your choice of white or yellow onion. White onions have a great sharp flavor, and yellow onions have a nice bit of sweet flavor. Either way you can’t go wrong!

Savory Cabbage. Savoy cabbage is best for this recipe, but you can also use Napa cabbage, or even regular green cabbage.

Sharp Cheddar Cheese. Purchase pre-shredded and ready to use cheese for convenience, or hand-grate the cheese yourself for the most fresh taste.

Salt and Pepper. A bit of each will bring together all of the delicious savory flavors.

How to Make Cheesy Potato Cabbage Casserole

Chopped potatoes in a pot.
  1. Preheat oven to 400℉. Spray a 2-quart casserole dish with cooking spray and set aside.
  2. In a small pot, boil potatoes until fork tender. Drain and mash until smooth.
  1. In a large skillet, melt butter over medium-high heat. Saute onions and cabbage just until wilted. Add potatoes and half of the cheese. Stir until cheese is melted. Add salt and pepper to taste.
  1. Spread the potato mixture in the prepared pan; top with remaining cheese. Cover and bake for 30 minutes. Remove cover and bake for an additional 15 minutes or until casserole is bubbly and cheese is golden on top.

Cool the cheesy potato cabbage casserole for a few minutes. Serve warm.

Serving Suggestions

This rich, cheesy and delicious veggie casserole is great with nearly any entree. Serve it as a side dish with hearty proteins like grilled or seared chicken, crispy onion butter chicken, steaks, pork chops, sloppy joes, or your favorite comfort foods.

We also like to balance out the cheesiness with a fresh, crisp salad. Bring a classic tossed salad, steakhouse wedge salad, or simple plate of greens to the table for a refreshing and tasty side.

Baked cheesy potato cabbage casserole.

Frequently Asked Questions

Can I add meat to cheesy potato cabbage casserole recipe?

Yes! Add your choice of cooked protein to the mashed potatoes and sauteed onion and cabbage mixture before spreading in the casserole dish and baking. Some tasty options are cooked and crumbled bacon, ground beef or turkey, or sausage.

Can I make this recipe ahead?

This cheesy potato cabbage casserole recipe is great to make ahead of time. You can assemble it, then cover and refrigerate unbaked for a day or so.

Alternatively, you can assemble and bake then save for later. Let the casserole cool completely before wrapping the casserole tightly with plastic wrap or foil. Refrigerate or freeze until ready to reheat and serve.

How long do leftovers last?

Leftover Rumpledethumps will keep well for up to 3-4 days in the refrigerator. Transfer the cooled cabbage and potato casserole to a container with a lid, or wrap the dish in plastic wrap or foil.

Can potato casserole be frozen?

Yes, cabbage casserole is easy to freeze. But I recommend freezing before baking, as creamy casseroles with cabbage won’t taste quite the same when thawed.

Assemble the ingredients in a freezer-safe pan, like a disposable aluminum pan. Cover tightly with layers of aluminum foil and freeze for up to 3 months. Bake from frozen, first covered for 40-50 minutes. Then uncover and bake for another 15-20 minutes until warm throughout and the cheese on top is bubbly.

More Recipes to Try

Cheesy Potato and Cabbage Casserole

Recipe by Pennie Saadallah Course: Side Dish, Thanksgiving Sides
Servings

8

Prep time

20

minutes
Cooking time

45

minutes
Calories

237

kcal
Total time

1

hour 

5

minutes

Creamy and delicious cheesy potato cabbage casserole is a winning side dish for any hearty meal. Similar to Irish Colcannon, this classic Scottish Rumpledethumps recipe is easy to make with layers of mashed potatoes, tender cabbage, and lots of cheese – of course!

Cook Mode

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Ingredients

  • 4 cups 4 potatoes peeled and cubed

  • 1/2 cup 1/2 butter

  • 1 1/2 cups 1 1/2 chopped onion

  • 2 cups 2 savoy cabbage shredded

  • 8 ounces 8 sharp cheddar cheese grated

  • salt and pepper

Directions

  • Preheat oven to 400℉. Spray a 2-quart casserole dish with cooking spray and set aside.
  • In a small pot, boil potatoes until fork tender. Drain and mash until smooth.
  • In a large skillet, melt butter over medium-high heat. Saute onions and cabbage just until wilted. Add potatoes and half of the cheese. Stir until cheese is melted. Add salt and pepper to taste.
  • Spread the potato mixture in the prepared pan; top with remaining cheese. Cover and bake for 30 minutes. Remove cover and bake for an additional 15 minutes or until casserole is bubbly and cheese is golden on top.

Notes

  • Leftover Rumpledethumps will keep well for up to 3-4 days in the refrigerator. Transfer the cooled cabbage and potato casserole to a container with a lid, or wrap the dish in plastic wrap or foil.
  •  
  • To freeze: I recommend freezing before baking, as creamy casseroles with cabbage won’t taste quite the same when thawed. Assemble the ingredients in a freezer-safe pan, like a disposable aluminum pan. Cover tightly with layers of aluminum foil and freeze for up to 3 months. Bake from frozen, first covered for 40-50 minutes. Then uncover and bake for another 15-20 minutes until warm throughout and the cheese on top is bubbly.

Nutrition Facts

  • Calories: 237kcal

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