CABBAGE AND POTATO BAKE
My sister brought this recipe to one of our family gatherings. Was the best cabbage and potatoes I have had to date. Trust me, it's good.
Provided by SarithaAnn
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Nutrition Facts : Calories 440.6, Fat 26.7, SaturatedFat 8.9, Cholesterol 39.4, Sodium 1418.4, Carbohydrate 36.5, Fiber 7.5, Sugar 8.4, Protein 15.3
IRISH STUFFED BAKED POTATO
A marriage of Irish colcannon and potato for a delicious version of the baked potato. It's a meal in itself or a side with meat.
Provided by Jan Mowbray
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
- Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
- Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.
Nutrition Facts : Calories 508.5 calories, Carbohydrate 38.2 g, Cholesterol 79.1 mg, Fat 33.5 g, Fiber 5.3 g, Protein 15.2 g, SaturatedFat 17.4 g, Sodium 544.8 mg, Sugar 5 g
CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
IRISH MASHED POTATOES WITH CABBAGE
This is typically called Champ, but this one has some added ingredients! Adapted from Cooking Light.
Provided by Sharon123
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
- Return potato mixture to pan. Add cream cheese, milk, sour cream, salt and pepper; mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
- Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.
Nutrition Facts : Calories 271.2, Fat 4.8, SaturatedFat 2.8, Cholesterol 15.7, Sodium 473.6, Carbohydrate 51.3, Fiber 4.9, Sugar 4.2, Protein 7.2
IRISH CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)
This dish is a favorite to be served on All Saints Day in Ireland. It is also said that it was a favorite of Jonathan Swift.
Provided by luvinlif2k
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Strip outer leaves from cabbage.
- Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
- Reduce heat and simmer until crisp-tender, about 5-10 minutes.
- Drain well.
- (opt.) Liquefy in blender.
- Boil potatoes in a separate kettle, covered with water, until tender.
- In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
- Mash potatoes then season with salt, pepper and mace.
- Mix in the onions and milk.
- Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
- Pour into a deep warmed dish.
- Dab with butter or margarine.
- NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
- OPTION: Substitute ground nutmeg for mace.
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