Beef, Potato And Cabbage Casserole Recipe

Name: Beef, Potato And Cabbage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 2 None medium onions, peeled and sliced; 700 g white cabbage, cut into thin strips; 500 g potatoes, peeled and sliced; 3 tbsp butter; 2 tbsp plain flour; 200 ml semi-skimmed milk; 150 ml vegetable stock; None None Pinch of paprika; 400 g can chopped tomatoes; 1/2 None lemon, grated zest; 30 g fresh flat-leaf parsley, chopped; 2 slices white bread, torn into pieces and soaked in cold water; 2 None eggs, beaten; 1 clove garlic, peeled and crushed; 500 g beef mince

Servings: persons

2 tbsp olive oil
2 None medium onions, peeled and sliced
700 g white cabbage, cut into thin strips
500 g potatoes, peeled and sliced
3 tbsp butter
2 tbsp plain flour
200 ml semi-skimmed milk
150 ml vegetable stock
None None Pinch of paprika
400 g can chopped tomatoes
1/2 None lemon, grated zest
30 g fresh flat-leaf parsley, chopped
2 slices white bread, torn into pieces and soaked in cold water
2 None eggs, beaten
1 clove garlic, peeled and crushed
500 g beef mince

1
Preheat the oven to 400u00b0F. Heat the oil in a saucepan, add the onions and cabbage, cover and simmer over medium heat for 20 mins. Cook the potatoes in boiling salted water for 5 mins. Drain and allow to cool.
2
To make the sauce, melt the butter in a saucepan, add the flour and cook, stirring, for 2 mins. Gradually stir in the milk and stock. Bring to a boil and simmer over medium heat, stirring occasionally, for 5 mins. Season with salt, black pepper and paprika. Add the tomatoes, lemon zest and half of the parsley. Remove from the heat and allow to cool for 10 mins.
3
To make the meatballs, squeeze out the bread and mix with the eggs, garlic and ground beef. Season with salt and black pepper and shape into small balls.
4
Spoon one-third of the sauce into a shallow 13 x 9 inch ovenproof serving dish and distribute the cabbage in heaps on top. Distribute the meatballs and potato slices in the spaces between the cabbage heaps. Spread the remaining sauce on top. Bake for 30-40 mins, until golden brown and bubbling. Sprinkle with the remaining parsley to serve.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tbsp olive oil, 2 None medium onions, peeled and sliced, 700 g white cabbage, cut into thin strips, 500 g potatoes, peeled and sliced, and more.

Yes, Beef, Potato And Cabbage Casserole falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Beef, Potato And Cabbage Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions