My neighbor brought this potato and cabbage bake to a neighborhood potluck a few years ago, and I watched an entire table of people go back for seconds and then crowd around her asking for the recipe. When she told us it was just potatoes, cabbage, and butter, we all thought she had to be leaving something out. But that’s honestly it. The edges get golden and crisp, the cabbage turns sweet and buttery, and the potatoes go fork-tender and creamy. It’s the kind of cozy, no-fuss Midwest comfort food that you can throw together after work with what’s already in your pantry.
Serve this 3-ingredient potato and cabbage bake straight from the casserole dish while it’s still hot and bubbly. It’s perfect next to simple protein like roasted chicken, pork chops, or grilled sausages, but it also works as a main dish with a fried or poached egg on top. Add a crisp green salad or sliced fresh tomatoes on the side to balance the richness, and offer a little salt and pepper at the table so everyone can season their own portion to taste.
3-Ingredient Potato and Cabbage BakeServings: 4
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges
1 small green cabbage (about 1 1/2 pounds), cored and thinly sliced
1/2 cup (1 stick) unsalted butter, melted, plus a little extra for greasing the dish
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish with a bit of butter.
Prepare the vegetables: Scrub the potatoes and cut them into thick wedges, about 1/2 to 3/4 inch at the widest part so they hold their shape while becoming tender. Core the cabbage and slice it into thin shreds or ribbons.
Layer the casserole: Spread half of the sliced cabbage evenly in the bottom of the buttered casserole dish. Arrange half of the potato wedges over the cabbage in a single layer or slightly overlapping. Repeat with the remaining cabbage and then the remaining potatoes, ending with a layer of potato wedges on top.
Add the butter: Slowly drizzle the melted butter evenly over the entire dish, making sure to cover as much of the surface as possible so the potatoes and cabbage soak it up as they bake.
Cover and bake: Cover the casserole tightly with foil and place it on the middle rack of the preheated oven. Bake for 35 to 40 minutes, until the potatoes are starting to soften and the cabbage has cooked down.
Uncover to brown: Carefully remove the foil (watch for steam), then return the uncovered dish to the oven. Bake for another 25 to 35 minutes, until the potatoes are fork-tender and lightly browned on the edges and the cabbage is buttery, browned in spots, and caramelized around the sides of the dish.
Rest and serve: Let the casserole rest for about 5 to 10 minutes so it settles and is easier to scoop. Taste a piece and, if you like, add a small pinch of salt and pepper to your own serving at the table. Serve warm, making sure to scoop all the buttery, browned cabbage from the bottom of the dish along with the tender potato wedges.
Variations & Tips
If you want to keep the spirit of the original potluck recipe, stick with just the potatoes, cabbage, and butter and let everyone season their own serving with a little salt and pepper at the table. For more flavor while still staying very simple, you can toss the potatoes and cabbage with a small pinch of salt before layering, or dot the top with an extra tablespoon of butter before baking for even deeper browning. To add some protein, scatter a handful of cooked bacon pieces or sliced smoked sausage between the cabbage and potato layers before baking. For a slightly lighter version, you can reduce the butter to 6 tablespoons and cover the dish tightly for a bit longer so everything steams before browning. If you prefer extra-crispy edges, use a larger, shallower baking dish so more of the potatoes and cabbage are exposed to the heat and leave it uncovered for the last 15 minutes, watching closely so it doesn’t over-brown.
