Amish Cabbage & Potato Casserole Recipe

Name: Amish Cabbage & Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs ground chuck; 1/2 onion, chopped; 2 garlic cloves, minced; 1/4 cup catsup; 1/2 head green cabbage, coursely chopped; 6 -8 yukon gold potatoes, diced; 1/4 lb Velveeta cheese, sliced; 1 1/2 cups whole milk; 4 tablespoons butter, sliced into 8 pats; salt & pepper

Servings: persons

1 1/2 lbs ground chuck
1/2 onion, chopped
2 garlic cloves, minced
1/4 cup catsup
1/2 head green cabbage, coursely chopped
6 -8 yukon gold potatoes, diced
1/4 lb Velveeta cheese, sliced
1 1/2 cups whole milk
4 tablespoons butter, sliced into 8 pats
salt & pepper

1
Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside.
2
In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
3
Layer the Velveeta cheese slices on top.
4
Then spread on all of the meat mixture.
5
Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top.
6
Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs ground chuck, 1/2 onion, chopped, 2 garlic cloves, minced, 1/4 cup catsup, and more.

Yes, Amish Cabbage & Potato Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Amish Cabbage & Potato Casserole

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