Creamy Cabbage Bake with Potatoes, Mushrooms, and Parmesan

1. Prepare the Potatoes

1. Peel and cube the potatoes into small, even pieces.

2. Boil or steam the potatoes until just tender, about 10 minutes. Drain and set aside.

2. Sauté the Mushrooms

3. Melt 2 tablespoons of butter in a skillet over medium heat.

4. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally.

5. Season with salt, pepper, and thyme.

6. Cook until golden brown and fragrant. Set aside with the potatoes.

3. Sauté the Cabbage

7. Heat 1–2 tablespoons of olive oil in the same skillet.

8. Add shredded cabbage and cook for 5–6 minutes until softened.

9. Add 1/3 cup grated parmesan cheese and mix until melted and combined.

10. Remove from heat. The cabbage should be tender and slightly caramelized.

4. Combine the Components

11. Preheat your oven to 190°C (370°F).

12. In a mixing bowl, combine the sautéed cabbage, potatoes, and mushrooms.

13. In another bowl, whisk together 1 cup milk and 2 tablespoons Greek yogurt (or sour cream).

14. Pour the milk mixture over the vegetable blend and stir gently to combine.

5. Bake the Dish

15. Transfer the mixture to a greased baking dish.

16. Top with extra grated parmesan cheese.

17. Bake for 20 minutes, uncovered, until golden and bubbling on top.

6. Serve

18. Let the casserole rest for 5 minutes before serving.

19. Garnish with herbs like parsley or chives if desired.

20. Serve warm as a main dish or hearty side.