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Creamy Cabbage, Parsnip, and Potato Casserole with Robiola Recipe

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Creamy Cabbage, Parsnip, and Potato Casserole with Robiola
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Ingredients
8
Count
Nutrition
215
Calories
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Ingredients:

Directions:

  1. Keeping cabbage whole, cut out and discard core and any discolored outer leaves. Beginning at top of head and working with 1 leaf at a time, remove 6 outer leaves, rolling each one back on itself until it can be loosened intact from head, and reserve. Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces. Separate layers of cabbage pieces. Peel parsnips and diagonally cut into 1/8-inch-thick slices. Chop onion. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
  2. Bring a large kettle of salted water to a boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes. With a slotted spoon transfer cabbage leaves to a kitchen towel to drain. Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes. With slotted spoon transfer pieces to a colander to drain and transfer to a bowl. Add potatoes to boiling water and cook until just tender, about 4 minutes. With slotted spoon transfer potatoes to colander to drain and transfer to another bowl. Add parsnips to boiling water and cook until just tender, about 3 minutes. Drain parsnips in colander.
  3. In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened. Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes. If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
  4. If using Robiola, cut into pieces. Stir Robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring, until cheese is melted.
  5. Preheat oven to 375°F.
  6. Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches across and 2 1/2 inches deep) and line with cabbage leaves, letting leaves overhang 1 to 2 inches. Arrange half of potatoes in serving dish and season with salt and pepper. Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage. Repeat layering with remaining potatoes, cabbage mixture, and parsnips, arranging last layer of parsnips decoratively around edge of casserole and leaving cabbage exposed in center. Dot parsnips with remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips and cover tightly with a double layer of foil. Casserole may be prepared up to this point 1 day ahead and chilled. Bring casserole to room temperature before proceeding. Bake casserole until heated through and bubbling, about 1 hour.
  7. Let casserole stand 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 215.4 Kcal (902 kJ)
Calories from fat 93.13 Kcal
% Daily Value*
Total Fat 10.35g 16%
Cholesterol 25.76mg 9%
Sodium 667.67mg 28%
Potassium 567.35mg 12%
Total Carbs 25.25g 8%
Sugars 4.54g 18%
Dietary Fiber 4.54g 18%
Protein 5.57g 11%
Vitamin C 16.2mg 27%
Vitamin A 0.1mg 2%
Iron 1.1mg 6%
Calcium 92.1mg 9%
Amount Per 100 g
Calories 128.87 Kcal (540 kJ)
Calories from fat 55.72 Kcal
% Daily Value*
Total Fat 6.19g 16%
Cholesterol 15.41mg 9%
Sodium 399.44mg 28%
Potassium 339.43mg 12%
Total Carbs 15.11g 8%
Sugars 2.71g 18%
Dietary Fiber 2.71g 18%
Protein 3.33g 11%
Vitamin C 9.7mg 27%
Iron 0.7mg 6%
Calcium 55.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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