Tuesday, June 30, 2009

Potato Cabbage Bake

Potato and cabbage dishes are traditional to Irish cuisine and this one is a delicious variation. It's great served with corned beef, sausages or ham.


Preparation Time: 20 Minutes
Cooking Time: Not Available
Baking Time: 40 to 45 Minutes
Servings: 6

Ingredients:

  • 4 cups (1 L) finely sliced Ontario Savoy Cabbage
  • 6 slices bacan, cut into 1/2-inch (1 cm) pieces
  • 1 large Ontario Onion, chopped
  • 2 lb (1 kg) Ontario Yukon Gold Potatoes, halved and thinly sliced
  • Salt and pepper
  • 1-3/4 cups (425 mL) shredded Ontario Cheddar cheese
  • 1 tbsp (15 mL) chopped fresh parsley


Preparation:

In large saucepan, boil cabbage for 2 minutes. Drain well. Place in large bowl. Blot with paper towel.

In large skillet, fry bacon until crisp. Remove with slotted spoon and toss with cabbage. Add onion to bacon drippings; cook for 5 minutes or until softened. Remove from heat and stir in potatoes.

In 9-inch (23 cm) square baking pan, layer one-third of the potatoes; season with salt and pepper to taste. Add 1/2 cup (125 mL) of the cheese and half of the cabbage mixture. Repeat layers once. Top with remaining potatoes.

Cover with foil. Bake in 400°F (200°C) oven for about 40 minutes or until potatoes are tender. Remove foil; top with remaining 3/4 cup (175 mL) cheese. Return to oven for 5 more minutes. Sprinkle with parsley just before serving.

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