It can be tough to find more relishing comfort food than this Polish specialty in the recipe below: a baked combination of cabbage, potatoes and bacon. A touch of cream and cheese makes this casserole even cozier and more delicious.
When it comes to the choice of cheese, there are a couple of directions that you can go with. To stay truly authentic, Polish Koldamer is a mild cheese that will melt beautifully atop the casserole. It can be kind of hard to find, however, so for similar flavor without having to search high and low for the rarer cheese, try Swiss or Emmental. You could also opt for slightly nuttier Gouda for even more flavor.
Polish cabbage, bacon, and potato casserole
6
15 minutes
1 hour
1 hour 15 minutes
3 russet potatoes, peeled and diced into 2-inch cubes
1 pound bacon, diced
1 onion, thinly sliced
One 2-pound green cabbage, cored and thinly sliced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
4 ounces shredded cheese (Koldamer, Swiss, Emmental or Gouda)
Preheat the oven to 350 F.
Bring a pot of salted water to a boil. Add the potatoes and cook until just slightly tender, about 5 minutes. Drain and set aside.
Cook the bacon in a wide Dutch oven or flameproof casserole dish over medium-high heat until crispy. Remove the bacon, leaving the fat behind.
Add the onion and cook, stirring occasionally, until slightly browned and tender. Add the cabbage and cook until wilted and soft, about 20 minutes.
Add the garlic, salt, pepper, reserved potatoes and reserved bacon to the pan. Toss to combine. Drizzle with the cream and sprinkle with cheese, then place in the oven. Bake 30-40 minutes, or until the potatoes are tender and the cheese is melted and slightly browned.
