Cabbage & Potato Casserole |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A recipe by my favourite chef John Hadamuscin from Enchanted Evenings. I have changed it slightly to accommodate my family's preferences. I hope you enjoy this. Ingredients:
3 slices bacon, thick, coarsely chopped |
1 medium sweet onion, coarsely chopped |
1 garlic clove, organic, finely chopped |
1 large shallot, french, finely chopped |
1 small green cabbage, coarsely chopped |
1 granny smith apple, coarsely grated |
1/4 cup chicken stock |
1/4 cup apple cider |
1 1/2 teaspoons cider vinegar |
1 tablespoon brown sugar |
4 large potatoes, quartered, unpeeled |
1/2 teaspoon salt |
2 tablespoons butter, cut into small pieces |
1/8 cup half-and-half |
1 large egg, lightly beaten |
1/8 cup fresh parsley, coarsely chopped |
1/2 teaspoon red pepper flakes |
Directions:
1. Cook bacon crisp. Reserve.
2. Sauté onion, shallot, garlic, apple and cabbage for 20 minutes.
3. Turn up heat and add the stock, cider, vinegar and sugar.
4. Cook 10 minutes, stirring frequently, until most of the liquid is gone.
5. Boil potatoes in salted water for 20 minutes until tender.
6. Preheat oven to 400°F Grease pan.
7. Drain and mash the potatoes.
8. With a fork mix in the butter, then milk and lastly the egg.
9. Add the cabbage mixture, bacon, parsley and pepper flakes, mix well.
10. Pour into baking dish and bake 20 minutes.
11. Enjoy, enjoy, enjoy.
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