Working at a farmers market has so many great perks. Last week I got a huge head of cabbage. And some bacon. And some purple potatoes. The cabbage was not as big as they can get, but it was a big commitment to cabbage for the week. I made the requisite cabbage roles (and shared half of the bounty). But I still had half the head left. After some rummaging on the internets, I put together this creamy bacony horseradishy recipe. So not kosher. So not vegan. Not vegetarian. Not low-fat. Nothing about this recipe is good for you, although I'm a teeny bit proud that most of my ingredients were from the market and so local. Regardless, it is terrifically delicious. I also served more bacon on the side because WeeE cried, I say, CRIED when there was no more bacon to munch. I don't have a photo, because it looks like a big baked slop of cabbage, potatoes and bacon. Very tasty, but not exactly photogenic. It would make a great side to a family dinner - one with no vegans, vegetarians, dieters, or anyone keeping kosher. HA! Good luck with that.
Creamy cabbage with potato and bacon
1-2 tablespoons bacon drippings
3 cups boiled cabbage plus a few leaves to line the pan
1 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup water
3 cups cubed potatoes
1 cup well-shaken buttermilk (or ¾ cup Fage yogurt, ¼ cup whole milk and splash of lemon juice)
1 ½ cup coarsely grated Cheddar cheese
2 tablespoons drained bottled horseradish
3/4 stick (6 tablespoons) butter
3/4 cup bread crumbs
Cook up 4-6 slices of real pork bacon. Reserve drippings.
Cook onion in 1-2 tbs bacon drippings in a heavy skillet or wok over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
If cabbage is not already boiled, bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon. Boil cabbage until tender, pulling off top leaves for lining pan. Drain and dry large leaves.
Lightly butter casserole pan and line with cabbage leaves. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
Preheat oven to 350°F.
Peel potatoes and cut into 1-inch cubes, bring to a boil in salted water. Cook potatoes until tender, about 15 minutes. Drain, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Mash with wooden spoon until combined well.
Melt remaining 2 tablespoons butter, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
Fill leaf lines casserole with cabbage mixture. Top with potato mixture, then sprinkle evenly with bread crumbs. Sprinkle liberally with bacon.
Bake until heated through, 25 to 30 minutes.
Serve with more bacon, if you have it.
ource: George J. Hagar The Standard American Encyclopedia (New York: University Society Inc., 1916)
