Potato and cabbage bake

1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars (Rate recipe)
Loading ... Loading ...

A lovely combination of potatoes, cabbage and the Alpine cow’s cheese, Taleggio. Simple to prepare, and delicious eaten as a side dish with meat, or even on its own. Although cabbage is grown all over Italy it has always been a staple of the northern regions, providing nourishment in times of hardship. Despite its somewhat underrated reputation, people have alwalys loved cabbage and it has really evolved in Italian cooking over the years. There are different types: verza (Savoy), cappuccio (white), rosso (red) and cavoto nero (black). Savoy cabbage is probably the most used in Italian cooking: in soups, braised with pancetta, or stuffed. Waite cabbage is used to fill ravioli, in salads and can. be braised. Red cabbage is really only known in the north-east of Italy and cooked in local dishes with a Germanic influence. The ‘trend’ cavoio nero, grown mainly in Tuscany, is similar in taste to Savoy and can be used in much the same way.


650g Savoy cabbage

8 potatoes, peeled and thinly sliced

150g butter

salt and freshly ground black pepper

300g Taleggio cheese, thinly sliced

Tortino di Patate e cavolo


Preheat the oven to 200°C (Gas 6).

Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about 5 minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Cook the potatoes for 3 minutes, then drain, place in cold water, drain again and dry well on kitchen paper.

Grease an ovenproof dish generously with some of the butter, arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange the cabbage leaves, half of the cheese, season, then top with the remaining potatoes and cheese. Dot with the remaining butter. Cover with foil and bake for 25 minutes, removing the foil 5 minutes before the end of the cooking time. Remove from the oven and serve.