Recipe by dojemi
A great alternative to the usual corned beef and cabbage. From Chef Darina Allen as seen in Gourmet Magazine. Prep time is approximate.
Top Review by Montana Heart Song
I couldn't use the bacon. But I did follow the recipe the rest of the way. I did have leftover boiled potatoes which I used.I did not use the parchment paper. I greased with Pam and that is enough that food will not stick. I used creaming horseradish, not as powerful and I used a little less. I used my homemade bread croutons and then then crushed them and heated them in butter. This was a delicious recipe. Very very filling! Thanks for posting. I also used my homemade buttermilk (milk with vinegar).
- 1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
- 1 tablespoon vegetable oil
- 1 (3 lb) leafy green cabbage
- 1 teaspoon minced garlic
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2⁄3 cup water
- 2 lbs large boiling potatoes
- 1 cup well-shaken buttermilk
- 3 ounces extra-sharp white cheddar cheese, coarsely grated (1 cup)
- 2 tablespoons drained bottled horseradish
- 6 tablespoons unsalted butter
- 3⁄4 cup breadcrumbs (coarse crumbs from a country-style loaf)
- 1 lb irish bacon (to be used as a side dish)
- 2 tablespoons vegetable oil (for frying bacon)
Directions See How It's Made
- Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
- Bring a 6- to 8-quart pot of salted water to a boil.
- Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
- Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes.
- Transfer large leaves to a bowl of ice water to stop cooking.
- Transfer remaining cabbage to a colander to drain.
- Transfer large leaves to paper towels to drain, then pat dry.
- Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.)
- Line each cup with a large cabbage leaf.
- Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
- Put oven rack in middle position and preheat oven to 350°F
- Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil.
- Cook potatoes until tender, about 15 minutes.
- Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes.
- Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
- Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
- Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves.
- Top with remaining potato mixture, then sprinkle evenly with bread crumbs.
- Fold edges of cabbage in toward filling (do not completely cover).
- Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
- Transfer stuffed leaves to plates using parchment overhangs.
- Directions for Irish bacon:.
- Pat bacon dry and cook in 2 batches in oil (1 tablespoon per batch) in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 4 minutes per batch (use caution; oil will splatter). Transfer with tongs to a paper-towel-lined platter and keep warm, loosely covered with foil.
- Cooks' note:.
- Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.
- Serve with Irish bacon that has been fried in oil.