Cabbage, Potato and Sausage Bake

image

It’s been a long time since I’ve been on the FinnishDish.  I haven’t stopped cooking or taking pictures of food but apparently I have not been focused on sharing.  I’ve been busy canning…tomatoes, pizza sauce, pickles.  I have a crock full of shredded cabbage waiting to become sauerkraut.  I’ve never attempted that before.  It will take at least another 5 weeks but I will blog that, success or failure.  Everyone tells me homemade sauerkraut is the BEST.  Hope mine lives up to my expectations.  In the process of shredding the cabbage (the thickness of a dime) I had a good amount of odds and ends left so I decided to make the cabbage and sausage bake.  Fall is nearly here and this is perfect one dish, easy comfort food.  One of my Dad’s favorite dishes is boiled dinner and this is kind of a baked boiled dinner.

Ingredients:

1 medium head of cabbage cored and cut into wedges

1 pound of new potatoes

1 large sweet onion sliced

4-5 slices of bacon diced

1 pound sausage links (I used andouille)

1 1/2 cups chicken broth

salt and pepper to taste

image

Preheat your oven to 370.

Cut your cabbage into quarters and core.  Cut quarters in half and put in a large casserole or roasting pan. My cabbage is kind of a mess because it’s odds and ends but it will cook up fine.  Wash the potatoes and add them to the cabbage.

image image

If you’re using larger potatoes cut them into quarters.

Fry the bacon for 6-7 minutes.  You don’t want it to be crispy.  Add the onion and cook until onions are translucent.

image image image

Distribute the bacon and onion mixture, including the drippings, over the cabbage and potatoes.

image

Brown your sausage in the skillet and add to the casserole dish.  Add salt and pepper and pour broth over the meat and vegetables.

image image

Cover tightly with foil and bake for 1 1/2 hours.  Remove casserole from the oven and allow to sit 15 minutes covered.  Serve and enjoy!

image

NOTE:  Recipes frequently call for two or three slices of bacon so when I buy bacon I roll the slices and put them in threes or fours and freeze them in zip lock freezer bags.

Cabbage and Potato Gratin

image

Interestingly, I know several people who don’t like potatoes. It’s hard for me to imagine that.  I love potatoes.  I grew up in a meat and potatoes family. I like potatoes prepared every which way. Au gratin, scalloped, mashed, French fries, baked, chips, boiled, pancakes, American fries, hash browns…is there a more versatile carb??  I learned something new about potatoes while perusing Facebook…I had no idea there was a whole site featuring “funeral potatoes.”  Dishes traditionally made for funeral dinners (of course) and for pot lucks. Apparently these funeral potato dishes originated with the Mormons. I’ll have to do a little more research to find out about the Mormon connection. During the 2002 Winter Olympics in Salt Lake City one of the souvenir food pins featured a depiction of funeral potatoes. I bet very few readers knew that!

But we’ve all eaten funeral potatoes. Most of us have made them. They consist of frozen hash browns or tater tots, cream soups, maybe some onion, sour cream, butter, cheese, and corn flakes or crushed potato chips for crunch. Ringing any bells??  They are delicious!!  Most of us know them as Cheesy Potatoes.

Tonight I decided to make a cabbage and potato bake. Apparently another name for this potato cabbage combo is Rumbledethumps. It’s a Scottish dish. What I made tonight is a variation of traditional Rumbledethumps.

Ingredients:

1 medium head of green cabbage

2 pounds of potatoes

1/2 cup of buttermilk

4 T butter

chives

1 cup gruyere cheese

salt and pepper to taste

imageimage

image

Preheat the oven to 450. Core the cabbage and slice it into thin strips. Add the cabbage to a pot of boiling salted water and cook for about 5 minutes.

image image

Drain the cabbage and set aside.

image

I used redskin potatoes and did not peel them. Boil the potatoes until they are tender enough to mash.

image

Once they’re done, mash the potatoes using the buttermilk and butter. If you need more buttermilk to make a nice creamy potato add a little more.

image

Mix the cabbage, potatoes and chives together. Stir in the shredded cheese.

image

Put the mixture into a casserole dish and bake for 20 minutes or until the top is browned.

imageimage

I served this tonight with chicken Marsala and green beans but this would make a great side dish for a beef roast or pork loin. This could also be served as a main dish with a side salad. If there is another cheese you prefer like cheddar or Swiss that would be good as well.

image

Another new potato dish!  Tasted great.