Comfort food! Great dish for a cold and snowy day. Another great recipe from Lidia Bastianich’s show, Lidia’s Kitchen. I have provided a recipe below with a good guess on the measurements.  It can easily be cut in half for 4 servings as I had to.

 

Layered Beef, Cabbage, and Potato Casserole

  • Servings: 8 to 10
  • Difficulty: easy
  • Print

IMG_0444 2

 

Ingredients

For the pestata:

  • 6 garlic cloves
  • 1/2 cup sage leaves
  • 1/4 cup  fresh rosemary needles
  • salt
  • olive oil

For the casserole:

  • 3 to 4 pound beef, shoulder cut
  • 3 pounds red potato, sliced
  • head of cabbage, shredded
  • 2 cups or more of Fontina cheese, grated
  • 1 stick of butter
  • 1 cup of white wine
  • salt

 

Directions

  1. Place the garlic, sage, rosemary and salt in a food processor. Drizzle the olive oil while processing.  Should look like a pesto sauce.
  2. Slice the beef into 1-inch slices, and place in a bowl.
  3. Slice the potatoes with skin on, into 1/4 inch slices. Place in a separate bowl.
  4. Shred the cabbage and place in another bowl.
  5. Pour half the pestata in the beef, making sure each slice has marinate. Add salt.
  6. Pour the rest onto the potatoes, making sure all slices are marinated. Add salt.
  7. Layer half the potaotes in a buttered casserole. Layer haf the cabbage on top. Layer all the meat on top. Add the rest of the potaotes. And then add the rest of the cabbage. Pour the white wine over. Cover with foil and bake in a 375F degree oven for about 2 hours or more. Check for meat tenderness.
  8. Uncover and cover the top with the cheese. Place back in the oven uncovered. Bake for another 30 minutes or until the cheese is all melted and browned.

 

10 Comments on “Layered Beef, Cabbage, and Potato Casserole

  1. I’m definitely going to make this in the fall. I’m not familiar with this cut of beef. Is there another cut of beef that will work just as well?

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  2. Pingback: Layered Beef, Cabbage, and Potato Casserole — the fashionista cook – the fashionista cook

  3. Hi, I need help with this dish. I have tried it twice now, and it’s great except for little pieces of gristle. There’s not much of it, but one encounter is unpleasant enough. After the first attempt, which i saw no fat on meat, I had my butcher cut it for me and I brought it home, cut it up and nothing but red meat, no marbling, with still the same result in the end. What’s happening? What am I doing wrong? The only thing I can think of now is to trying cooking meat separately, then patting it dry as to remove any gristle and add it to cabbage, potato mixture to melt cheese. Any help or suggestions would be appreciated as it’s such a nice dish. Thank you.

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    • Also, I did change the cheese, but that wouldn’t cause fat…just coming from meat….

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      • Hi Sharon,
        I don’t think you’re doing anything wrong. This dish is from chef Lidia Bastianich. She has a video on youtube for this recipe.Hopefully that helps.

        Like

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