Ingredients Jump to Instructions ↓

  1. 1/3 cup slab bacon in

  2. 3/4 cup yellow onion in

  3. 1/4" dice

  4. 1 1/2 cups Yukon Gold potato es,

  5. 1/2" dice

  6. 1 small bay leaf

  7. 1 1/4 teaspoon salt

  8. 1/2 t. ground black pepper

  9. 8 cups green cabbage in

  10. 1" dice

  11. 1/2 cup heavy cream Bread crumbs:

  12. 2 T. unsalted butter

  13. 1 1/4 cups fresh white bread crumbs

  14. 1 garlic clove, minced Pinch salt Pinch cayenne pepper

  15. 2 t. Dijon mustard

  16. 2 t. chopped parsley

  17. 3/4 cup Gruyere cheese , grated.

Instructions Jump to Ingredients ↑

  1. Heat oven to 425 degrees. Place bacon in a 12-inch sauté pan over medium heat and cook about 2 minutes. Add onion and sauté, stirring frequently, until bacon is crisp and onion is golden, about 5 minutes. Add potatoes, bay leaf, salt and pepper and sauté, stirring, for 2 minutes. Add cabbage and sauté, stirring frequently until cabbage wilts a bit, about 5 minutes. Turn mixture into shallow 2-quart casserole dish. Pour cream into sauté pan and reduce over high heat, stirring constantly until cream reduces by half, about 2 minutes. Pour over cabbage and stir to mix. Cover casserole with foil. Bake 10 minutes. Meanwhile, melt butter in a 10-inch skillet over low heat. When foamy, add bread crumbs and sauté, stirring constantly with wooden spoon, until crisp and golden, 5-7 minutes. Remove from heat, add remaining ingredients exept cheese and stir well to combine. Sprinkle casserole with cheese, then with bread crumbs, and return to oven uncovered. Bake until fragrant and bubbling slightly, about 5 minutes.


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