Easy Baked Cabbage and Potatoes: A Simple, Hearty Casserole

Preheat your oven to 375°F (190°C) and grease a large casserole dish or line it with parchment paper.

Prepare the Vegetables:
Shred the cabbage, slice the potatoes thinly, dice the onion and bell pepper, and finely chop the chili pepper. Grate the carrot.

Sauté the Aromatics:
In a large skillet, heat 2 tablespoons of cooking oil over medium heat. Add the diced onion, bell pepper, and red chili pepper, and sauté for about 5 minutes until softened and fragrant.

Combine the Ingredients:
In the casserole dish, layer the sliced potatoes, shredded cabbage, sautéed vegetables, and grated carrot. Sprinkle with salt, black pepper, red chili flakes, and any remaining cooking oil. Toss gently to combine.

Bake the Casserole:
Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, until the potatoes are tender and the top is lightly golden.

Serve:
Once done, remove the casserole from the oven and let it cool for a few minutes before serving. It’s best enjoyed warm!

Serving and Storage Tips