Main
Recipes
Course
Breads
breadcrumbs
Potato And Cabbage Bundles With Irish Bacon Recipe

Potato And Cabbage Bundles With Irish Bacon Recipe

Posted by

Rate It!

Potato And Cabbage Bundles With Irish Bacon

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

for bundles
1 medium onion , halved lengthwise, then sliced crosswise (1 cup)
1 tbsp vegetable oil
1 large head leafy green cabbage (3 lb)
1-2 tsp minced garlic (i like to use 2 tsp.)
3/4 tsp salt
1/4 tsp black pepper
2/3 cup water
2 lb large boiling potatoes
1 cup well-shaken buttermilk
3 oz extra-sharp white cheddar, coarsely grated (1 cup)
2 tbsp drained bottled horseradish
3/4 stick (6 tbsp) unsalted butter
3/4 cup coarse fresh bread crumbs from a country-style loaf
needed equipment
a nonstick (or spray with pam) muffin tin with 6 (1-cup) muffin cups
12 (10- by 2-inch) strips of parchment paper
( note: irish bacon, sliced and packaged , is increasingly available at supermarkets. if you find it at the butcher counter, ask the butcher to slice it into 1/4-inch-thick slices. if using pancetta , ask
for irish bacon
1 lb sliced irish bacon (could use pancetta instead)
2 tbsp vegetable oil

Directions:

Make Bundles:
Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
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, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes.
Transfer large leaves to a bowl of ice water to stop cooking.
Transfer remaining cabbage to a colander to drain.
Transfer large leaves to paper towels to drain, then pat dry.
Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.)
Line each cup with a large cabbage leaf.
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.
Put oven rack in middle position and preheat oven to 350°F.
Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes.
Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).
Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
Transfer stuffed leaves to plates using parchment overhangs.
NOTE: Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.
~~~~
Make Irish Bacon:
Pat bacon dry and cook in 2 batches in oil (1 tablespoon per batch) in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 4 minutes per batch (use caution; oil will splatter).
Transfer with tongs to a paper-towel-lined platter and keep warm, loosely covered with foil.
Serve alongside potato-cabbage bundles.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	828.95 Kcal (3471 kJ)
Calories from fat	371.42 Kcal
		% Daily Value*
Total Fat	41.27g	63%
Cholesterol	19.83mg	7%
Sodium	3637.73mg	152%
Potassium	392.53mg	8%
Total Carbs	76.71g	26%
Sugars	49.04g	196%
Dietary Fiber	7.94g	32%
Protein	22.61g	45%
Vitamin C	24.8mg	41%
Vitamin A	1.5mg	51%
Iron	1.5mg	9%
Calcium	117.8mg	12%

Amount Per 100 g
Calories	108.36 Kcal (454 kJ)
Calories from fat	48.55 Kcal
		% Daily Value*
Total Fat	5.39g	63%
Cholesterol	2.59mg	7%
Sodium	475.5mg	152%
Potassium	51.31mg	8%
Total Carbs	10.03g	26%
Sugars	6.41g	196%
Dietary Fiber	1.04g	32%
Protein	2.96g	45%
Vitamin C	3.2mg	41%
Vitamin A	0.2mg	51%
Iron	0.2mg	9%
Calcium	15.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Potato and Cabbage Bundles

Onion , halved lengthwise, then sliced crosswise (1 cup) and 13 more..
Irish Stew

Lean boneless lamb shoulder, cut into 1 1/2-inch cubes and 12 more..
Baby Lima Bean Soup

Baby lima beans, Ham bone , meaty, Onions, chopped and 7 more..
Holiday Vegan Gravy

Vegetable oil, Onions, sliced, Carrots, cut into chunks and 11 more..
Slow Cooker Chicken and Sausage Gumbo

Vegetable oil, All-purpose flour, Water and 10 more..
Wild Mushroom Lasagna

Unsalted butter, All-purpose flour, Whole milk, heated and 13 more..
Whole Grain and Italian Sausage–Stuffed Cabbage

Water, Dried porcini mushrooms, crushed (about 1/2 oz) and 15 more..
Shepherd's Pie With Cheesy Mashed Potatoes

Butter, Olive oil and 17 more..
Old Fashioned Chicken Pot Pie

Butter or 1/3 cup margarine, All-purpose flour and 13 more..
Chicken Pot Pie

Butter, Flour, Garlic clove, minced, Salt, Pepper, Water and 9 more..
Old-Fashioned Chicken Potpie

Butter, King arthur unbleached all-purpose flour and 13 more..