1/2 Head green cabbage or Savoy
-cabbage
1 tb Butter
4 oz Bacon; diced
4 Baking potatoes; peeled and
-cut into 1/4-inch slices
Salt and pepper to taste
8 oz (2 cups) grated Irish
-Cheddar or Havarti cheese
-(see cook’s note)
Optional garnish: fresh
-parsley
Notes: From Orange County Register
Cooks note: You can purchase Irish Cheddar cheese at markets and specialty
shops that specialize in imported cheese. This version has been adapted
from the chef’s original recipe. Chefs Paul and Jeanne Rankin use 8 ounces
of Shannon Traditional Irish Bacon and 3 tablespoons of butter.
Preliminaries: Preheat oven to 400 degrees.
1.Blanch cabbage in boiling salted water for 2 minutes. Place in colander
and refresh with cold water. Shake colander to remove excess water.
2. Melt butter in a deep skillet or saute pan over medium heat. Add bacon
and cook gently until bacon is crisp. Remove bacon with a slotted spoon;
reserve fat. Toss bacon with cabbage.
3. Season potatoes with salt and pepper. Toss them with reserved fat.
4. In a deep, 9-inch pie pan, place a layer of potatoes. Sprinkle lightly
with cheese and top with half of the cabbage mixture. Top with another
sprinkle of cheese. Top with another layer of potatoes and repeat the
cabbage and cheese layers, using up all the remaining cabbage mixture and
cheese. End with a layer of potatoes. Cover with aluminum foil.
5. Bake for 45 minutes or until potatoes are thoroughly cooked. Remove from
oven and either serve hot or allow to cool to room temperature and cut into
wedges. Garnish with parsley, if desired.
Yield: 8 servings
Nutritional information (per serving): 288 calories, 19.1 grams fat, 9.9
grams saturated fat, 43 milligrams cholesterol, 296 milligrams sodium, 60
percent calories from fat
Yields
1 Servings
