Our CSA cooler had one of the most glorious cabbages I think I've ever seen. We usually have a good idea what's in season so it wasn't a surprise to find that and some zucchini and yellow squash. The surprise was the big basket of mulberries. Fortunately, Foodbuzz came through and I've got two great recipes to choose from. But, I digress. When we head to the farmers market to pick up our cooler, I usually take along a couple of cookbooks so I can hunt for recipes utilizing my produce and make my grocery list. This week I took along a cookbook I've not yet tried: Gourmet Ireland by Paul and Jeanne Rankin. The recipe for a potato torte pratically jumped off the page. Who can go wrong with potatoes, bacon, cabbage and cheese? Time to try it! A note about the recipe. I found the directions a bit lacking. How many layers? Not a clue. I went ahead and covered the bottom of the casserole with potatoes. Turned out to be a third of them. So, I divided the cheese into sixth's and the cabbage and bacon into thirds. Worked perfectly. This came out of the oven just as our friends Nancy and Jeff showed up to head to the ball game with us. We gobbled our portions down and wrapped the rest up for them and guess who didn't take a photo of the final product? Suffice to say it was gorgeous and tasted equally good. I'd make it again today if Connie didn't want Mrs. Huber's cole slaw from the rest of the cabbage.
4 1/2 c water
1/2 large head of cabbage, cored and thinly sliced
7 oz bacon cut into 1/2" pieces
1 1/2 c thinly sliced potatoes
salt and pepper
7 oz. Cheddar cheese, grated (I used old faithful, Cracker Barrel Extra Sharp)
In a small skillet, start the bacon. You'll want to remove it from the heat just as it starts to brown.
At the same time, in a large saucepan, bring the water to a boil. Once it's boiling, put in the cabbage and cook it for two minutes. Drain the cabbage. You'll need to squeeze it to get all the water out.
When the bacon is done, toss the bacon with the cabbage, reserving the fat.
Then, toss the potatoes with the bacon fat. Now, it's time to assemble the torte. You'll wind up with three layers each of the cabbage and the potatoes and six of the cheese. In an oven-proof baking dish, put in a layer of potatoes. You'll just want to cover the bottom of the dish.
Then sprinkle on one layer of cheese.
Follow with a layer of cabbage, then a layer of cheese.
Continue like this until all the ingredients are used up. Bake at 400 for 45 minutes.