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This Creamy Cabbage Bake brings together layers of buttery potatoes, sautéed mushrooms, and tender cabbage in a savory yogurt-milk sauce topped with melted parmesan cheese. Baked until bubbly and golden, this dish is hearty, comforting, and full of rustic flavor. Perfect as a vegetarian main course or a rich side dish, it’s a crowd-pleasing recipe that’s both simple and satisfying.
Preparation, Cook, and Total Times
This recipe is easy to prepare and requires just a bit of stovetop cooking before finishing in the oven.
Preparation Time: 20 minutes
Cook Time: 20 minutes (oven)
Total Time: 40 minutes
Yield
Serves 3–4 as a main, 4–6 as a side dish
Cuisine
This dish blends European farmhouse flavors—think German, Polish, and French country cooking—where cabbage, potatoes, and cream often form the backbone of comforting baked dishes. The addition of Greek yogurt, thyme, and parmesan gives it a modern, Mediterranean-inspired twist.
Ingredients
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2 medium potatoes, peeled and cubed
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2 tablespoons butter
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3 mushrooms, sliced
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Salt, to taste
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Black pepper, to taste
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A pinch of dried thyme
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1–2 tablespoons olive oil
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2 cups cabbage, shredded
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1/3 cup grated Parmesan cheese (plus extra for topping)
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1 cup (300 ml) milk
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2 tablespoons Greek yogurt or sour cream
Optional:
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Garlic powder or fresh garlic
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Fresh parsley or chives for garnish
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Nutmeg for a warm flavor
Step-by-Step Cooking Directions
1. Prepare the Potatoes
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Peel and cube the potatoes into small, even pieces.
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Boil or steam the potatoes until just tender, about 10 minutes. Drain and set aside.
2. Sauté the Mushrooms
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