Polish Cabbage, Potato, and Bacon Casserole Recipe
There’s something magical about a dish that can evoke comfort and joy with every bite. This Polish Cabbage, Potato, and Bacon Casserole is one such recipe.
Ingredients
- 750 g 1 ½ pound potatoes, peeled, chopped, boiled in salted water
- 200 g 7 oz bacon, cut into pieces
- 1 kg 2 pound young green cabbage, shredded
- 1 onion chopped
- 2 garlic cloves minced
- 2 tablespoon white wine vinegar
- ½ cup full-fat cream
- ¼ cup chicken stock
- 3 tablespoon parsley chopped
- ½ cup crackers crumbled
- 3 tablespoon olive oil
- ⅔ cup sharp cheese shredded
Instructions
- Preheat the oven to 190C/375F.
- Place a heavy skillet on a medium heat and brown bacon pieces until crispy. Transfer crispy bacon onto a napkin and use bacon grease to saute onions for 5 minutes. Add garlic and cook for 30 seconds.200 g 7 oz bacon, cut into pieces, 1 onion, 2 garlic cloves
- Mix onions and garlic with cabbage and cook for 10 minutes. Season cabbage with salt, pepper and vinegar. Stir in parsley, crispy bacon and cooked potatoes.1 kg 2 pound young green cabbage, shredded, 2 tablespoon white wine vinegar, 3 tablespoon parsley
- Transfer potatoes into a baking pan (9x13), spread out evenly then pour chicken stock and cream over. Sprinkle cheese on top. Bake, covered with foil, for 60 minutes.750 g 1 ½ pound potatoes, peeled, chopped, boiled in salted water, ½ cup full-fat cream, ¼ cup chicken stock, ⅔ cup sharp cheese
- In a small bowl, combine olive oil and crushed crackers. Remove the baking dish from the oven, remove the foil, then cover the filling with the crumbled cracker mixture and continue baking for 13-15 minutes or until brown½ cup crackers, 3 tablespoon olive oil
Nutrition
Calories: 496kcalCarbohydrates: 39gProtein: 13gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 57mgSodium: 407mgPotassium: 964mgFiber: 7gSugar: 8gVitamin A: 765IUVitamin C: 90mgCalcium: 202mgIron: 2mg
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