Best 10 Potato Celeriac And Cabbage Bake Recipes

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Potato, celeriac, and cabbage bake is a classic dish that can be enjoyed by people of all ages. This hearty and flavorful casserole is perfect for a weeknight meal or a special occasion. The combination of potatoes, celeriac, and cabbage creates a delicious and nutritious dish that is sure to please everyone at the table. With its creamy sauce and cheesy topping, this bake is a comfort food that will warm your soul on a cold night. So gather your ingredients and get ready to create a delicious potato, celeriac, and cabbage bake that your family and friends will love.

Check out the recipes below so you can choose the best recipe for yourself!

CABBAGE AND POTATO BAKE



Cabbage and Potato Bake image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 7

1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
  • Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
  • Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
  • Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

CREAMY POTATOES WITH CABBAGE



Creamy Potatoes with Cabbage image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup olive oil
1 clove garlic, smashed and peeled
1 medium onion, chopped
Kosher salt
1 small head savoy cabbage, cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and quartered
3 1/2 to 4 cups chicken broth, homemade preferred
2 tablespoons chopped chives

Steps:

  • Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

POTATO, CELERIAC AND CABBAGE BAKE



Potato, Celeriac and Cabbage Bake image

Make and share this Potato, Celeriac and Cabbage Bake recipe from Food.com.

Provided by Pearlesyarn

Categories     Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb potato, peeled
1/4 head cabbage, shredded
1/2 lb celeriac, peeled
1/4 pint milk
2 -4 ounces butter
salt and pepper
1/2 cup of grated cheese (optional)

Steps:

  • Cut the potatoes and celeriac into even sized pieces and cook in boiling water until tender. Use a pan that you can also use in the oven. Drain the vegetables and return to the pan.
  • Meanwhile cook the shredded cabbage. Either by steaming it over the potatoes and celeriac or by cooking in a small amount of boiling water. Drain the cabbage.Keep hot.
  • Mash the celeriac and potatoes with the milk, butter, salt and pepper.
  • Add the drained cabbage to the mashed vegetables and mix well together.
  • Smooth the top and sprinkle with the cheese if using.
  • Bake in a medium hot oven until golden and bubbling.

CABBAGE AND POTATO BAKE



Cabbage and Potato Bake image

My sister brought this recipe to one of our family gatherings. Was the best cabbage and potatoes I have had to date. Trust me, it's good.

Provided by SarithaAnn

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

1 (2 -2 1/2 lb) cabbage
2 large idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock or 2 cups canned low sodium chicken broth

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
  • Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
  • Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
  • Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Nutrition Facts : Calories 440.6, Fat 26.7, SaturatedFat 8.9, Cholesterol 39.4, Sodium 1418.4, Carbohydrate 36.5, Fiber 7.5, Sugar 8.4, Protein 15.3

POTATO AND CABBAGE CASSEROLE



Potato and Cabbage Casserole image

I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10 servings.

Number Of Ingredients 9

5 cups shredded cabbage
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

Steps:

  • In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE



Ground Beef Casserole with Potatoes and Cabbage image

Every fall, I look forward to making cabbage. I just love it in so many ways. I think that you too will love this layered cabbage casserole with ground beef. It is so easy to prepare and has such flavor. It is easy to eat too much, it is so good.

Provided by Patternprincess

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h45m

Yield 12

Number Of Ingredients 9

1 cooking spray (such as Pam®)
3 pounds ground beef
2 cups coarsely chopped celery
1 cup coarsely chopped onion
1 pinch salt and ground black pepper to taste
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 large head cabbage, coarsely chopped
5 medium Yukon Gold potatoes, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well.
  • Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
  • Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.

Nutrition Facts : Calories 346.3 calories, Carbohydrate 23 g, Cholesterol 72.1 mg, Fat 17.9 g, Fiber 4.1 g, Protein 23 g, SaturatedFat 6.6 g, Sodium 627.3 mg, Sugar 5.4 g

POTATOES AND CELERIAC AU GRATIN



Potatoes and Celeriac Au Gratin image

Provided by Bryan Miller And Pierre Franey

Categories     project, side dish

Time 1h30m

Yield Eight servings

Number Of Ingredients 13

4 Idaho potatoes, 1 1/2 pounds
Salt to taste
1 celeriac or knob celery, 3/4 pound
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon finely minced garlic
4 ripe tomatoes, 1 pound, peeled and cut into 1/2-inch cubes
Freshly ground pepper to taste
6 fresh basil leaves
3/4 cup heavy cream
1/8 teaspoon freshly grated nutmeg
Butter for greasing the dish
1/4 pound grated Gruyere cheese

Steps:

  • Rinse the potatoes and put them in a saucepan with cold water to cover and salt. Bring to a boil and simmer for 15 minutes. They will not be fully cooked. Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
  • Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover. Add the lemon juice and salt. Bring to a boil and simmer for 10 minutes. Drain and reserve a half cup of the cooking liquid.
  • Preheat the oven to 375 degrees.
  • Heat the oil in a skillet. Add the garlic, tomatoes, salt, pepper and basil leaves. Cook, stirring, for one minute. Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper. Bring to a boil and simmer for two minutes.
  • Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter. Arrange the potatoes in one layer. Sprinkle half of the grated cheese over the potatoes. Place the celery slices over that. Pour the tomato mixture over all and then the remaining grated cheese. Place on the bottom rack of the oven and bake 40 minutes until nicely browned.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 482 milligrams, Sugar 3 grams, TransFat 0 grams

PARSNIP & CELERIAC BAKE



Parsnip & celeriac bake image

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Provided by Cathryn Evans

Categories     Buffet, Dinner, Lunch, Side dish, Vegetable

Time 1h

Number Of Ingredients 10

600g parsnip , peeled and cubed
1kg celeriac , peeled and cubed
25g butter
4 tbsp double cream
freshly grated nutmeg
1 tbsp chopped sage leaves
50g fresh coarse breadcrumb
5 tbsp parmesan (or vegetarian alternative), coarsely grated
handful of flaked almonds
1 tbsp olive oil

Steps:

  • Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
  • Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

Nutrition Facts : Calories 206 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium

CELERIAC & POTATO GRATIN



Celeriac & potato gratin image

In this indulgent side dish, vegetables are layered up with a creamy sauce, caramelised onions, and flavours of nutmeg, garlic and thyme

Provided by Sara Buenfeld

Categories     Side dish

Time 2h20m

Number Of Ingredients 11

50g butter , plus extra for greasing
2 large onions , halved and thinly sliced
1 tsp golden caster sugar
500ml milk
good grating of nutmeg
2 garlic cloves , finely chopped
5 thyme sprigs , chopped
300ml pot double cream
1 celeriac (about 450g), peeled
1 ¼kg even-sized potatoes
50g finely grated parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.
  • Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.

Nutrition Facts : Calories 464 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

CELERY ROOT, RED CABBAGE AND POTATO COLCANNON



Celery Root, Red Cabbage and Potato Colcannon image

Celery root, or celeriac, is an under-appreciated vegetable that always pleases. I love it shredded, in a creamy salad called celery remoulade, but I think cooking brings out the best in this vegetable. It develops some sweetness, as does the red cabbage, which also contributes texture to this comforting colcannon. The purée will take on a pinkish hue from the cabbage.

Provided by Martha Rose Shulman

Categories     dinner

Time 35m

Yield About 5 cups, serving 6

Number Of Ingredients 9

1 1/4 pounds potatoes, scrubbed
1 1/4 pounds celery root (celeriac) (1 large), peeled and cut into chunks
Salt to taste
1 tablespoon extra virgin olive oil
1/2 medium-size red cabbage, quartered, cored and shredded (about 4 cups shredded cabbage)
1/2 to 1 teaspoon caraway seeds, to taste
2 1/2 tablespoons unsalted butter
3/4 cup warm or hot milk
Freshly ground pepper

Steps:

  • Place potatoes and celeriac in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Boil gently until tender, 25 to 30 minutes. Drain, return to the pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
  • Meanwhile, heat olive oil over medium heat in a heavy skillet and add cabbage. Cook, stirring often, until it begins to wilt, about 5 minutes. Add caraway and salt to taste, and stir together. Cover and cook over medium-low heat, stirring often, until cabbage is very soft and fragrant, about 10 minutes. If cabbage begins to stick to the pan, add a little bit of water. Remove from heat. Taste and adjust seasoning.
  • Heat milk and butter together until butter melts. Mash potatoes and celeriac with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Add milk and butter and mix until smooth. Stir in cabbage and caraway and mix until well blended. Season to taste with salt and pepper. Serve hot.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 670 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • For a crispy topping, use panko breadcrumbs instead of regular breadcrumbs.
  • To add a smoky flavor, roast the potatoes and celeriac before adding them to the casserole.
  • If you don't have heavy cream, you can use milk instead.
  • Add a layer of shredded cheese on top of the casserole before baking for a cheesy crust.
  • To make the casserole ahead of time, assemble it and refrigerate it overnight. Then, bake it the next day.

Conclusion:

This potato, celeriac, and cabbage bake is a delicious and hearty dish that is perfect for a winter meal. The potatoes and celeriac are roasted until tender and then combined with cabbage, onion, and a creamy sauce. The casserole is then topped with breadcrumbs and baked until golden brown. This dish is sure to please everyone at your table.

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