Ingredients
Scale
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 medium onion, chopped
- 1 small head of green cabbage, chopped
- 2 cups vegetable broth
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs (dill or parsley) for garnish
Instructions
- Sauté the onions and cabbage in a skillet until softened.
- Layer the sliced potatoes with the sautéed cabbage and seasonings in a baking dish.
- Top with cheese, pour in the broth, and cover with foil.
- Bake at 350°F (175°C) for 45 minutes, removing the foil halfway through to brown the top.
Notes
Serve with grilled sausage or a dollop of sour cream for added flavor. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg