I've never heard of this recipe before. Don't know why, but I guess I never looked for Irish inspired foods as much as I have this past week. I knew I wanted to make a brisket for St. Patty's as well as cabbage but since Chad wouldn't eat cabbage on its own, I needed something else. When I came upon this recipe on various sites, I thought this would be a perfect way to introduce Chad to cabbage. I love the stuff and can eat it prepared almost any way (no Kim Chi for me), but combined with potatoes seemed like a winner here.
Monday, March 17, 2008
I sauteed the cabbage on it's own, and cooked the thick cut bacon separately as well. In the end I just combined everything together. Very tasty, and Chad was impressed too. : )
Happy St. Patrick's Day!
5 medium potatoes cut into large chunks (jackets on)
2 cups cabbage shredded
1/2 cup yellow onion diced
3 garlic cloves minced
3 slices thick cut bacon cooked and chopped
3 Tbs. unsalted butter divided
1/2 cup half and half
Salt and Pepper to taste
In a large pot add potatoes and cover with water. Bring to a boil over high heat and boil for 15 minutes or until tender. Meanwhile heat 1 1/2 tbs. butter over med. high heat in a medium sized skillet. Add onions and cabbage and cook 10 minutes until cabbage is wilted and onions are beginning to caramelize. Add Garlic and cook about 5 minutes more. While the cabbage is cooking put bacon on small baking sheet covered with foil and cook in oven until crispy (about 15 minutes).
When Potatoes are fork tender drain and return to pot. Add half and half, the rest of the butter salt and pepper. Add the cabbage mixture, and chopped bacon and mix well.