Polish Cabbage Potato Casserole
Prep time: 30 min.
Cook time: 90 min.
Servings: 4-6
Ingredients
- Red potatoes, 2 lbs cubed
- Salt and pepper, to taste
- Bacon, 4 slices diced
- Cabbage, 1/2 small head
- Onion, 1 chopped
- Garlic, 2 cloves minced
- Apple cider vinegar, 2 tbs.
- Fresh parsley, 1/4 cup chopped
- Half and half, 1/2 cup
- Bread crumbs, 1/4 cup
- Butter, 1 tbs.
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Cheese, 3/4 cup shredded (Cabot New York Extra Sharp Cheddar)
Equipment
- 9x13 glass pan
- Medium pot
- Large pot
- Colander
- Grater
Prep
- Thaw bacon, if necessary
- Dice bacon
- Cube potatoes into 1/2 inch blocks
- Shred cabbage into fine strips
- Chop onion
- Mince garlic
- Chop parsley
- Grease pan
Instructions
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Preheat oven to 375F.
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Place potatoes, 1 tsp. salt, and enough water to cover an inch above the potatoes, in a medium pot.
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Bring potatoes to a boil.
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Reduce heat to maintain a gentle simmer and cook until potatoes are fork-tender, ~8-10 minutes.
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Drain potatoes and set aside.
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Cook bacon in large pot over medium heat, ~7 minutes stirring occassionally.
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Transfer bacon to paper towel lined plate.
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Add cabbage, onions, and garlic to large pot.
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Cook over high heat and stir occassionally while scraping the bottom of the pan, ~15 minutes until vegetables have wilted and begun to brown.
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Add apple cider vinegar and deglaze pan.
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Stir potatoes into pot.
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Season with salt and pepper, to taste.
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Stir in bacon, parsley, half and half, and bread crumbs.
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Spread cabbage mixture into glass pan.
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Top with cheese.
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Cover pan with aluminum foil.
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Bake for 20 minutes.
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Remove foil.
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Bake for 20 minutes more, until casserole is bubbling and cheese is golden brown.
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Let rest for 10 minutes before serving.