Black Cabbage – Vegetable Casserole

5 from 10 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 220 kcal


  • 500 g Black cabbage (or kale)
  • 2 Onions
  • 200 g Carrots
  • 300 g Potatoes
  • 1 tablespoon Clarified butter
  • 100 g Apricots dried soft
  • 0,25 liter Broth or water
  • Sugar, salt, pepper
  • 60 g Grated cheese
  • 70 g Creme fraiche Cheese
  • 3 tablespoon Cream or milk


  • Wash the cabbage and pluck the ribs. Blanch in boiling salted water in a large saucepan in portions for approx. 3 minutes, drain, cool slightly and roughly cut.
  • Peel, halve and slice the onions. Peel and slice the potatoes and carrots. Halve larger potatoes if necessary. Halve the apricots.
  • Sauté the onions in the hot clarified butter in a large pan. Add the potatoes and carrots and sauté briefly. Also add the cabbage and apricots. Deglaze with 1/4 l stock or water and bring to the boil. Instead of broth, I added some homemade vegetable paste. Season everything with salt, pepper and sugar and cook covered for about 40 minutes.
  • Preheat oven to 200 ° C O / U heat.
  • Mix the crème fraîche with milk or cream, add to the cabbage, stir, season to taste and place in a greased baking dish. Spread the grated cheese on top. Then bake in the preheated oven for about 20 minutes.


Serving: 100gCalories: 220kcalProtein: 0.1gFat: 24.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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