Recipe by LeeAnne Wright
Photography by Rob Fiocca
Food styling by David Grenier
First published in Wish April 2008
You can make the recipe up to step 5, cover and refrigerate for one day, then bring packages to room temperature before baking.
Irish | Baking | Boiling | Potatoes | Cabbage | Dinner | 20-Minute Supper Club | All categories...
food
Bacon Potato Cabbage Rolls
A contemporary spin on the Irish classic colcannon potatoes.
Ingredients (Serves 6)
| 1 | medium Savoy cabbage |
| 1¼ lb | Yukon Gold potatoes, peeled and cut into chunks |
| 1 | leek, very thinly sliced (white and light-green parts only) |
| 8 | slices bacon, cooked and crumbled |
| 1/4 cup | milk |
| 1 cup | grated Cheddar, plus extra for topping |
| 1/4 cup | breadcrumbs |
Instructions
- Preheat oven to 350ºF and bring a large pot of water to a boil.
- Pull off 6 large cabbage leaves. Trim hard stem three-quarters of the way up, keeping leaf intact. Blanch 5 minutes then transfer to a bowl of ice water (reserve pot of boiling water). Drain leaves when cool.
- Cut remaining cabbage in half. Core one half and shred. You should have 2½ cups cabbage.
- In reserved boiling water, cook potatoes until tender, about 10 minutes. During last 5 minutes of cooking, add shredded cabbage and leek. Drain well, return to pot and mash together with bacon. Stir in cheese and season with salt and freshly ground pepper.
- Lightly butter 6 cups of a large muffin tin or 6 large ramekins. Line each with a cabbage leaf to form a bowl. Divide warm potato mixture evenly between cabbage leaves and sprinkle with breadcrumbs and cheese. With kitchen string, tie tops of each package, drawing the points of the cabbage leaf together.
- Bake 20 minutes and serve hot.
Nutritional information
Nutrients per serving: 333 calories, 22 g fat, 12 g protein, 23 g carbs, 3 g fibre. Excellent source of folate and vitamin C.
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