This is so easy to make and perfect for fall! We’re having an awesome cabbage harvest this year – we made a lot of crunchy slaws this summer, but as we head into fall tender cooked cabbage is making it’s way to our tables. I like to roast or bake the cabbage and let the edges get a little brown and crisp. If you prefer a softer texture, just cover this in foil before baking. Our cone-shaped wakefield cabbages taste mild and sweet, try a little raw off of the cutting board. This is a really simple and tasty meal, but feel free to spice it up or add some sharp cheddar cheese on top of the cooked casserole. Start by thinly slicing everything.
Layer everything like you would a lasagna, starting with the potatoes. Sprinkle the middle and top with salt, pepper, and olive oil as you go. I topped this with a few pats of butter, and baked for just shy of one hour.
Baked Cabbage with Potatoes & Leeks
4 cups cabbage, thinly sliced
2 potatoes, sliced into 1/4 inch rounds
1 leek, top removed, and thinly sliced
1 cup vegetable stock
2 tablespoons olive oil
1 teaspoon salt
fresh ground pepper
2 tablespoons butter
Preheat oven to 350F. Grease a 9″ x 13″ baking pan. Layer half of the potatoes, then half of the cabbage, and half of the leeks. Top with half of the olive oil, salt, and pepper. Repeat. Pour vegetable stock into the pan. Cut butter into thin slices and scatter over the top. Bake uncovered for 50 -60 minutes until cabbage is tender and starting to brown. Serve in bowls with some of the liquid ladled over the top.
