Cabbage & Potato Casserole
Ingredients
- 3 slices bacon, thick, coarsely chopped ⓘ
- 1 medium sweet onion, coarsely chopped
- 1 garlic clove, organic, finely chopped ⓘ
- 1 large shallot, french, finely chopped ⓘ
- 1 small green cabbage, coarsely chopped ⓘ
- 1 granny smith apple, coarsely grated ⓘ
- 1/4 cup chicken stock
- 1/4 cup apple cider ⓘ
- 1 1/2 teaspoons cider vinegar ⓘ
- 1 tablespoon brown sugar ⓘ
- 4 large potatoes, quartered, unpeeled ⓘ
- 1/2 teaspoon salt ⓘ
- 2 tablespoons butter, cut into small pieces ⓘ
- 1/8 cup half-and-half ⓘ
- 1 large egg, lightly beaten
- 1/8 cup fresh parsley, coarsely chopped ⓘ
Instructions
- Cook bacon crisp. Reserve.
- Saute onion, shallot, garlic, apple and cabbage for 20 minutes.
- Turn up heat and add the stock, cider, vinegar and sugar.
- Cook 10 minutes, stirring frequently, until most of the liquid is gone.
- Boil potatoes in salted water for 20 minutes until tender.
- Preheat oven to 400°F Grease pan.
- Drain and mash the potatoes.
- With a fork mix in the butter, then milk and lastly the egg.
- Add the cabbage mixture, bacon, parsley and pepper flakes, mix well.
- Pour into baking dish and bake 20 minutes.
- Enjoy, enjoy, enjoy.
Nutrition & Diet Analysis (per serving)
892
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).