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  Creamy Cabbage and Potato Casserole


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INGREDIENTS
4 medium red-skinned potatoes, scrubbed and cut into 1/2 inch cubes
1 large onion, chopped
1 Tablespoon olive oil
1/2 large green cabbage, chopped into small pieces (6-8 cups)
1-2 cloves garlic, smashed and chopped
1 teaspoon caraway seeds
8 slices soy bacon, cooked until crispy and crumbled, divided
6 Tablespoons flour
1 cup reserved potato water
2 cups milk
1 cup breadcrumbs, preferably rye or pumpernickel
1 Tablespoon olive oil

DIRECTIONS
Lightly oil a large rectangular casserole. Preheat oven to 350 degrees.
Boil potatoes in lightly salted water until just done.
Use a fork to test doneness—it should meet some resistance, but be able to push through the cooked potato cubes.
Scoop out one cup of potato water and set aside. Drain potatoes and set aside.
Heat a large lidded heavy-bottomed pot over medium-high heat.
Add onions and cook until translucent, stirring occasionally. Stir in olive oil and cabbage.
Cook until cabbage is softened, but not limp.
Add garlic, caraway seeds and half the crumbled bacon.
Stir to distribute and cook about 5 minutes, until garlic is softened and caraway seeds are fragrant.
Sprinkle cabbage mixture with flour and stir continuously while cooking for 3 minutes.
Add reserved potato water and cook until bubbly and thickened.
Add milk and potatoes, then gently stir to combine completely.
Reduce heat, cover and let simmer 5-10 minutes.
Remove pot from heat, stir mixture gently and pour into prepared baking dish, making sure to distribute the sauce evenly.
Top with remaining crumbled bacon.
In a small bowl, mix breadcrumbs with olive oil and stir until all the crumbs are completely coated.
Sprinkle crumbs evenly over the top of the casserole.
Bake 30 minutes, until edges are bubbly and crumbs are crisp.
Allow to rest 5 minutes before serving.
Cover and refrigerate leftovers.

Copyright © 2012 Stefanie Samara Hamblen