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Vegetarian Skillet Cabbage and Potato Bake

This delicious and simple cabbage and potato recipe is the perfect way to use up leftover boiled potatoes and bits of cabbage!

Portrait image of a cabbage and potato bake with eggs cooked and served in a cast iron skillet

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, I like to cook precisely.

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!

Portrait close up image of a cabbage and potato bake with eggs

Ingredient Advice.

I usually try and use savoy cabbage in this recipe purely because it looks better. You can use white cabbage if you wish.

350 grams of cabbage represents around half of the smallest savoy cabbage that you can buy.

Don’t worry, I’ll not leave you hanging with leftover cabbage.

I have a bacon and cabbage pasta recipe that is great to use up some of the leftovers!

The type of potatoes you use are not so critical, I prefer floury potatoes as they result in more crispy bits.

I usually leave this dish vegetarian, but on occasion, I will fry some bacon in the butter before I add the onions.

Square image of a cabbage and potato bake with eggs cooked and served in a cast iron skillet
Yield: 2 Servings

Skillet 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.


  • 400 g Leftover Boiled Potatoes
  • 350 g Savoy Cabbage
  • 100 g Onion
  • 1 Tbsp Grainy Mustard
  • 2 Eggs
  • 25 g Butter
  • Salt to Taste
  • Black Pepper to taste


  1. Bring some salted water to the boil.
  2. Cut the savoy cabbage into quarters and cut out the stalk.
  3. Place the quartered cabbage in the boiling water and allow to cook for two minutes.
  4. Remove and refresh in ice-cold water.
  5. Place the cast iron skillet on a medium-high heat and allow it to come to temperature.
  6. Peel, top and tail, then cut the onion into wedges.
  7. Break up the leftover potatoes with your fingers into uneven bits
  8. When the pan is hot add the butter and when it foams add the onion.
  9. Cook for 5 minutes stirring occasionally.
  10. Add the potatoes and grainy mustard and stir to coat.
  11. Nestle in the cabbage and place in the oven.
  12. Cook for 15 minutes at 220°C or 450°F.
  13. Crack in the eggs 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.

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