Owned by our farm families in New York & New England — Since 1919
Oh, yum! I added extra thyme and a good bit of Louisiana hot sauce. on 11/16/2009
This dish was absolutely wonderful!! We love cabbage anyway so it was very special to us. I did not have Savoy cabbage so used regular cabbage and it was YUMMY...Thankyou Cabot and I sure wish we could buy your cheese in Washington State.......... on 05/11/2011
This was awesome I also used regular cabbage and bits of bacon, or corned beef and Wow!... Thanks Cabot I love your Cheeses.by Chuck on 03/29/2013
*Nutrition analysis based on using Cabot Sharp Cheddar.
5 cups peeled and thinly sliced russet (baking) potatoes (about 2 pounds)
3 tablespoons Cabot Salted Butter
6 cups thinly sliced Savoy cabbage (about 1 small head)
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)*
1. Bring large saucepan of water to boil. Add potatoes and cook for 5 minutes. Drain in colander and set aside.
2. In large skillet over medium heat, melt butter. Add cabbage, thyme, salt and pepper. Cover and cook, stirring often, until cabbage is wilted, about 5 minutes
3. Preheat oven to 400°F. Coat 8-by-8-inch or similar baking dish with nonstick cooking spray. Arrange one third of potatoes over bottom of dish. Scatter one third of cheese over potatoes. Top with half of cabbage.
4. Add another third of potatoes and another third of cheese. Top with remaining cabbage.
5. Arrange remaining potatoes on top. Set remaining cheese aside. Cover baking dish tightly with foil.
6. Bake for 45 minutes. Uncover and sprinkle with reserved cheese. Return to oven briefly to melt cheese.