Brenda Gantt

Looking for a hearty and comforting dish that combines the wholesome flavors of potatoes, cabbage, and onions? You’re in for a treat with this recipe for Potato, Cabbage, and Onion Chowder. This satisfying casserole is a delightful blend of tender potatoes, shredded cabbage, and savory onions, all brought together with a creamy and flavorful sauce. In this guide, we’ll provide you with detailed instructions and helpful tips to ensure your Potato, Cabbage, and Onion Chowder turns out perfectly.

 

INGREDIENTS:

  • Potatoes (enough to make 4 cups, sliced)
  • Shredded cabbage (same amount as potatoes)
  • Sliced onions (same amount as potatoes)
  • 2 tablespoons of butter
  • Pepper and salt to taste
  • Chopped hard-boiled egg (for garnish)
  • 2 cups of milk
  • 1 tablespoon of flour

 

INSTRUCTIONS:

Vegetable Preparation:

  1. Begin by peeling and slicing the potatoes into rather thick slices, aiming for enough to make 4 cups of sliced potatoes. Prepare an equal amount of shredded cabbage and sliced onions.

 

Sauté the Onions:

  1. In a saucepan, melt 2 tablespoons of butter. Once the butter is melted, add the sliced onions and cook them for approximately ten minutes until they become tender and slightly translucent.

 

Layering the Chowder:

  1. Butter a large casserole dish to prevent sticking. Begin layering the chowder by placing a layer of sliced potatoes at the bottom. Follow this with a layer of shredded cabbage and then a layer of the sautéed onions.
  2. As you layer the vegetables, season each layer with pepper and salt to taste. For added flavor and texture, sprinkle chopped hard-boiled egg over each layer.

 

Preparing the Sauce:

  1. In a separate bowl, combine 2 cups of milk with 1 tablespoon of flour, ensuring the flour is smoothly integrated into the milk. This will create a creamy sauce to bind the chowder.

 

Baking the Chowder:

  1. Pour the milk and flour mixture evenly over the layered vegetables in the casserole dish. This sauce will infuse the chowder with a rich and creamy texture.
  2. To prevent the chowder from drying out during baking, place the casserole dish in a larger pan filled with shallow water. This water bath will maintain moisture during cooking.
  3. Bake the chowder slowly for approximately one hour until the potatoes are tender and the flavors meld together. If you notice the milk cooking away during baking, add a little more milk to maintain the desired consistency.

 

TIPS FOR PERFECT POTATO, CABBAGE, AND ONION CHOWDER:

  • Consistent Slicing: Aim for consistent slices of potatoes to ensure even cooking.
  • Layering: Layering the vegetables and seasoning each layer helps distribute flavors evenly throughout the chowder.
  • Garnish: Don’t forget to garnish each layer with chopped hard-boiled egg for added visual appeal and texture.
  • Creamy Sauce: Ensure the flour is thoroughly mixed into the milk to create a smooth and creamy sauce.
  • Water Bath: Placing the casserole dish in a water bath prevents the chowder from drying out during baking.
  • Adjust Milk: Depending on the evaporation rate, you may need to add more milk during baking to maintain the desired consistency.

 

Potato, Cabbage, and Onion Chowder is a comforting and wholesome dish that brings together the flavors of these nutritious vegetables in a creamy and satisfying casserole. By following these step-by-step instructions and helpful tips, you can create a flavorful chowder that’s perfect for a family meal or a cozy dinner. The layers of potatoes, cabbage, and onions, combined with the creamy sauce, make this dish a delightful addition to your recipe repertoire.

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