Cheesy Cabbage & Potato Skillet Bake
This easy cabbage and potato recipe is hearty, cheesy, and packed with flavor. With tender vegetables, creamy eggs, and melted mozzarella, it’s the perfect comforting meal for busy weeknights — so delicious you’ll want to make it again and again!
Ingredients
1 small Chinese cabbage, chopped
2–3 potatoes, peeled and thinly sliced
5–6 eggs
Salt and black pepper, to taste
2 cloves garlic, minced
1 teaspoon Provençal herbs
1 bell pepper, chopped
3 tomatoes, diced
2 spring onions, sliced
2–3 tablespoons tomato sauce
100 g (3.5 oz) mozzarella cheese, shredded
1/2 cup sour cream
2–3 tablespoons mayonnaise
Olive oil, for cooking
Instructions
Prepare the Potatoes
Peel and slice the potatoes thinly. Cook them in salted boiling water for 5–7 minutes until slightly tender, then drain.
Cook the Vegetables
Heat a little olive oil in a large skillet or pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
Stir in the bell pepper, tomatoes, and cabbage. Season with salt, pepper, and Provençal herbs. Cook for 8–10 minutes until softened.
Make the Egg Mixture
In a bowl, whisk the eggs with sour cream and mayonnaise until smooth. Add the spring onions and mix well.
Assemble the Dish
Arrange the cooked potatoes evenly in a greased baking dish or oven-safe skillet. Spread the cabbage mixture on top. Pour the egg mixture over everything and spoon the tomato sauce across the top.
Add the Cheese
Sprinkle the mozzarella generously over the dish.
Bake
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until the eggs are set and the cheese is golden and bubbly.
Serve & Enjoy
Let the bake rest for a few minutes before slicing. Serve warm with a fresh salad or crusty bread.
Tips
Add cooked chicken or sausage for a heartier version.
A pinch of chili flakes gives the dish a spicy kick.
You can substitute regular cabbage if Chinese cabbage is unavailable.
