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Roasted Cabbage and Potato Bake with Eggs

Leftover potato and cabbage bake with onion, mustard and eggs is a wonderful way to use up veggies that are so often left after Sunday lunch.

This wonderfully simple dish takes around 40 minutes to cook and it’s so good I often make it from scratch when I don’t have leftovers.

Leftover cabbage and potato bake with eggs and mustard.

Leftover Potato Bake

Given that the name of my site translates to “potato” in Hungarian, it is no surprise to see another potato recipe pop up here.

This one is like my boxty and bubble and squeak recipes in that it is for leftover potatoes.

Now leftovers really are not my thing, in part because I am hopeless at managing them, but mainly because they were such a focus growing up, and I kinda grew to resent them.

But I do love these recipes, so I usually cook some up the night before and set them aside for an easy meal the following day.

This recipe really is a sibling of my bubble n squeak, in fact, this is very much a deconstructed version of that recipe.

It is deliciously simple and extremely frugal!

Close-up baked eggs in a a vegetarian left over cabbage and potato bake.

Frequently Asked Questions

How flexible is this recipe?

Honestly, you can throw anything you like into this, it is effectively a way to use up leftovers kinda dish.

You can throw in roast potatoes, cooked carrots, swede parsnips, literally anything break it up throw it in and job done.

Can I use already-cooked cabbage?

Yes, if you have some, I rarely have leftover cooked cabbage, but I usually have bits or even half of a leftover cabbage. As a result, that is what I use in this recipe.

Can I use a different type of cabbage?

Yes, you can use any kind of cabbage you like, this is particularly good with sweetheart (hispi) cabbage.

Overhead leftover cabbage and potato bake with eggs and mustard.

Serving Suggestions

This cabbage and potato bake recipe definitely has some pretty lazy chuck-it-together vibes going for it and I love that.

Ordinarily, it gets served in the middle of the table then, my wife and I help ourselves and go at it with some bread and tomato ketchup.

Although I confess that on more than one occasion we have added a tin of baked beans, especially if this is lunch after a night on the beer!

I’ve also been known to use this as a hearty side and add some of Sunday’s leftover roast with it. It is particularly good with roast pork belly.

But it also works really well with a leftover roast duck leg or some slices of leftover roast chicken.

Close-up vegetarian cabbage and potato bake with eggs.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Oven.
  • Stovetop.
  • 20cm or 8″ saucepan.
  • 28cm or 11″ frying pan.
  • Stirring and serving spoons.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or measuring cups and spoons.
Vegetarian cabbage and potato bake with eggs roasted in a skillet.
Yield: 2 Servings

Vegetarian Cabbage and Potato Bake Recipe

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This simple cabbage and potato bake uses leftover boiled potatoes to create a simple and easy vegetarian meal that makes the most of Sunday lunch leftovers.


  • 400g (2½ Cups) Leftover Boiled Potatoes
  • 350g (½ of 1 Small) Savoy Cabbage
  • 150g (1 Medium) Onion
  • 1 Tbsp Grainy Mustard
  • 2 Eggs
  • 25g (2 Tbsp) Butter
  • Salt to Taste (This will depend on how salty your leftover boiled potatoes are)
  • ¼ Tsp Black Pepper


  1. Bring a 20cm or 8" saucepan of salted water (1 Teaspoon in a pan this size) to a boil.
  2. Cut the half-savoy cabbage into quarters and cut out the woody stalk, then cook them in the boiling water for two minutes.
  3. Top and tail the onion, then peel it and cut it into 8 wedges.
  4. Break up the leftover potatoes with your fingers into uneven bits
  5. Heat a 28cm or 11" oven-proof frying pan or skillet over medium-high heat and when the pan is hot add the butter
  6. When the butter begins to foam add the onion and cook for 5 minutes stirring occasionally.
  7. Add the potatoes and grainy mustard and stir to coat.
  8. Nestle in the cabbage and place in the oven.
  9. Cook for 15 minutes at 220°C or 450°F.
  10. Crack in the eggs over the potatoes, season with salt and pepper and return to the oven for 10 minutes or until the eggs are cooked.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 407Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 213mgSodium: 578mgCarbohydrates: 56gFiber: 10gSugar: 4gProtein: 14g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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