Apparently stemming from Polish cuisine, this recipe turned out a huge success. After 40 minutes of oven time, you will be able to tuck in the browned and bubbling wintery dish that will surely bring you some warmth on cold nights.
A delicious casserole based on a recipe by Lauren Rothman, I found over at Serious Eats. The shredded cabbage, crispy bacon bits, and parboiled potatoes are topped with breadcrumbs and cheese and baked in a creamy sauce. However, the apple cider vinegar and parsley keep it a surprisingly light dish.
- 3 medium potatoes (about 750g / 1½ pounds), peeled and cut into 12mm / ½” cubes or slices
- 120g / 4oz thick-cut bacon, diced
- 1 head of green cabbage or pointed cabbage (about 2 pounds), quartered, cored, and sliced into ribbons
- 1 large onion, chopped
- 2 big cloves of garlic, minced
- 2 tbsp apple cider vinegar
- 25gr / ½ cup fresh parsley leaves, chopped
- 125ml / ½ cup half-and-half (‘koksroom’ in Dutch, it can be made yourself by using equal measures of milk and cream)
- 4 tbsp fresh or panko breadcrumbs
- 100g / 1 cup grated mature cheddar
Preheat oven to 190℃/375°F. Add potatoes to a medium pot and cover them with salted water. Set pot over high heat and bring to a boil, then drop to a simmer. Cook potatoes until they are firm-tender, about 7 minutes. Drain potatoes and set aside./
Add bacon to a heavy-bottomed Dutch oven or big sauté pan and set over medium heat. Cook, stirring, until the bacon has rendered most of its fat, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Reserving 3 tbsp of the bacon fat in the pan, increase to medium-high heat and add the cabbage, onions, and garlic.
Cook, stirring occasionally and scraping up any browned bits on the bottom of the pan until vegetables have wilted and started to brown, about 15 minutes.
Add apple cider vinegar and deglaze the pan, stirring rapidly and scraping up any browned bits stuck to the bottom.
Add potatoes to cabbage mixture and stir to combine. Season thoroughly with salt and pepper, then add reserved bacon, parsley, half-and-half, and breadcrumbs. Stir to combine.
Lightly coat the bottom of a large casserole dish with cooking spray. Add cabbage mixture and press firmly and evenly into pan. Top casserole with an even layer of grated cheese, then cover with a sheet of tin foil.
Bake for 20 minutes, then remove foil and bake until casserole is bubbling and cheese has browned, about 20 minutes more. Remove from the oven and let rest for 10 minutes.
- Serve and tuck in!