Cabbage-Topped Tarragon Potatoes Recipe

Name: Cabbage-Topped Tarragon Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups potatoes, peeled and chopped; ½ cup cabbage, shredded; 2 eggs, beaten; 2 tablespoons margarine or 2 tablespoons butter; 1 tablespoon flour; 1 teaspoon onion, minced; ½ teaspoon salt; ⅛ teaspoon dried tarragon, crushed; ⅛ teaspoon garlic powder; ⅛ teaspoon pepper; ½ cup cheddar cheese, shredded; plain yogurt; fresh chives, snipped

Servings: persons

1 ½ cups potatoes, peeled and chopped
½ cup cabbage, shredded
2 eggs, beaten
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon flour
1 teaspoon onion, minced
½ teaspoon salt
⅛ teaspoon dried tarragon, crushed
⅛ teaspoon garlic powder
⅛ teaspoon pepper
½ cup cheddar cheese, shredded
plain yogurt
fresh chives, snipped

1
Cook potatoes, covered in boiling salted water until tender; drain and mash (should yield about 1 1/3 cups).
2
Cook cabbage, covered, in small amount of boiling water for 5 minutes, until tender; drain.
3
In a bowl, combine eggs, margarine or butter, flour and seasonings.
4
Add the potatoes; beat until smooth.
5
Generously grease 4, 6 oz.
6
oven-proof custard cups; spooning 1/3 cup mixture into each.
7
Top each bowl with cabbage and cheese.
8
Bake at 350 degrees F. for 30 minutes.
9
Serve with yogurt and chives.

262

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 ½ cups potatoes, peeled and chopped, ½ cup cabbage, shredded, 2 eggs, beaten, 2 tablespoons margarine or 2 tablespoons butter, and more.

Yes, Cabbage-Topped Tarragon Potatoes 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.

That's it — enjoy your meal!

Cabbage-Topped Tarragon Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions