Polish Cabbage, Potato and Bacon Casserole


cabbage casserole

This isn’t the best photo, but I love this casserole so much that I had to post the recipe. For me, this is comfort food at its best. I have made this several times in the last couple of weeks and I’d be really happy to eat a serving of this any day. This is not exactly a seasonal dish, as I should have posted it a month or two ago when we were still in the midst of cold days and nights in NYC, but I’d eat this any time of year. This will definitely become part of our regular fall/winter dinner rotation. So glad I found the recipe.

Polish Cabbage, Potato and Bacon Casserole

Recipe from Serious Eats

3 medium russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 slices (about 4 ounces) thick-cut bacon, diced
1 small but heavy head green cabbage (about 2 pounds), quartered, cored, and sliced into ribbons
1 large onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 tablespoons apple cider vinegar
1/4 cup chopped fresh parsley leaves
1/2 cup half-and-half
1/4 cup fresh breadcrumbs
Nonstick cooking spray
3/4 cup grated gouda cheese

Preheat oven to 375°F. Add potatoes to a medium pot, add 1 teaspoon kosher salt, and cover with water. Set pot over high heat and bring to a boil, then drop to a simmer. Cook potatoes until they are firm-tender, about 7 minutes. Drain potatoes and set aside.

Add bacon to a heavy-bottomed Dutch oven and set over medium heat. Cook, stirring, until bacon has rendered most of its fat, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

If bacon has rendered more than 3 tablespoons of fat, drain fat, reserving 3 tablespoons. Return Dutch oven to medium-high heat and add cabbage, onions, and garlic. Cook, stirring occasionally, and scraping up any browned bits on the bottom of the pan, until vegetables have wilted and begun to brown, about 15 minutes. Add apple cider vinegar and deglaze pan, stirring rapidly and scraping up any browned bits stuck to the bottom. Add potatoes to cabbage mixture and stir to combine. Season thoroughly with salt and pepper, then add reserved bacon, parsley, half-and-half and breadcrumbs. Stir to combine.

Lightly coat the bottom of a large casserole dish with cooking spray. Add cabbage mixture and press firmly and evenly into pan. Top casserole with an even layer of grated cheese, then cover pan with a sheet of tin foil. Bake for 20 minutes, then remove foil and bake until casserole is bubbling and cheese has browned, about 20 minutes more. Remove from oven, let rest for 10 minutes and serve.

Yield: 6 servings


One year ago: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
Two years ago: Sugar Cookies with Nutella and Sea Salt
Three years ago: Chocolate and Meringue Angel Pie
Four years ago: Pad Thai with Chicken and Shrimp
Five years ago: Herbed Basmati Rice
Six years ago: Quick Vanilla Buttercream Frosting

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