Potato Cabbage Casserole

Just in time for the yearly deluge of Irish-type dishes on blogs and recipe sites, here is my version of a tasty concoction of potatoes and cabbage.  It doesn’t take very long to put together and then you have about an hour to do other things while the oven finishes things for you.

You can use any type of vegan link/hot dog/sausage in this.  A few years ago a local grocery store was clearancing out some Boca links for $1 a package – and eventually marked them down to 25 cents!!  My husband called me and asked how much freezer room we had.  He cleaned them out…and brought home 40 packages!!!  Yes – 40.  We were feeding 3 hearty young male appetites at the time and these went a long way to help out our food budget.  You can’t find those particular links any more (and I think they may have had egg whites in them), so I’ve substituted Tofurkey Italian Sausages instead.  (I know, that is hardly Irish, is it?  But what are you going to do?  Use whatever you can find that fits the description better.)

Potato Cabbage CasseroleFor the dish pictured here, I happened to have purple cabbage on hand.  It would look nicer if it was green cabbage, but the purple does contain more vitamin A…and, as I mentioned, I already had the purple version.  😉  I also suspect that I sliced up more cabbage than just a pound as the balance wasn’t what it was when I made it with a measured package of coleslaw mix.  Truth be told, the actual measurements aren’t super critical – you just want a nice balance of potatoes to cabbage.

Potato Cabbage Casserole

  • 4 medium potatoes, halved and sliced (peeled, if you prefer)
  • 1 c. chopped onion (or more)
  • 1 bag coleslaw mix or 1 lb. thinly sliced cabbage, rinsed
  • 4-6 vegan links/hot dogs/sausages, optional
  • 2-4 T. olive oil
  • 1/4 c. Bragg’s Liquid Aminos or soy sauce
  • 2 T. orange juice, or freshly juice 1 small-to-medium orange
  • basil taste
  • salt to taste

Preheat the oven to 450°.  Mix the potatoes, onions, and cabbage in a 4-qt. baking dish.  Drizzle the oil, Bragg’s, and orange juice over it all.  Sprinkle on the basil and salt.  Mix well.  Lay the links/hot dogs/sausages over the top (or you may slice them and mix them in, which I prefer for the larger links.)  Cover with foil and bake for 45-60 minutes, or until the potatoes and cabbage are tender.

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2 thoughts on “Potato Cabbage Casserole

  1. Do you know, when I FIRST glanced at the picture, my impression was that you had found a vegetarian substitute for Corned Beef! The purple cabbage has that appearance. LOL. Plus, we love both types of cabbage. You have another winner here, Pix!!!

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