60 minutes
A comforting and hearty Polish dish combining potatoes, cabbage, bacon, and cheese baked to perfection.
Russet Potatoes, peeled and cut into 1/2-inch cubes
0 lb
teaspoons
to taste
Thick-Cut Bacon, diced
0 oz
Green Cabbage, quartered, cored, and sliced into ribbons
0 lb
Large Onion, chopped
cups
Garlic, minced
teaspoons
tablespoons
Fresh Parsley Leaves, chopped
cups
cups
cups
Nonstick Cooking Spray
as needed
Mild White Cheese, grated
cups
1. Preheat Oven
Preheat your oven to 375°F (190°C) and position the rack in the middle. This creates an even heat environment for baking the dish to perfection.
2. Cook Potatoes
Place the peeled and cubed russet potatoes in a medium pot, cover them with water, add a teaspoon of kosher salt, and bring to a boil. Cook for about 7 minutes until they are firm-tender. They should be easily pierced with a fork but still hold their shape. Drain and set aside.
3. Cook Bacon
In a heavy-bottomed Dutch oven or large pot, cook the diced bacon over medium heat for about 7 minutes until it is crispy and the fat is rendered. This will add a rich, smoky flavor to the dish.
4. Reserve Bacon Fat
Drain off the excess bacon fat, reserving about 3 tablespoons in the pot. This reserved fat will be used to cook the vegetables, infusing them with bacon's savory goodness.
5. Cook Vegetables
Add the sliced cabbage, chopped onions, and minced garlic to the pot with the reserved bacon fat. Cook over medium heat for about 15 minutes, stirring occasionally, until the vegetables are wilted and browned. The browning process will develop deep, caramelized flavors that are essential for this hearty dish.
6. Deglaze with Vinegar
Pour in the apple cider vinegar and stir rapidly, scraping up any browned bits from the bottom of the pot. This step deglazes the pan and incorporates all those flavorful bits into the mixture.
7. Combine Ingredients
Combine the boiled potatoes, cooked cabbage mixture, a pinch of salt, a generous crack of black pepper, the reserved crispy bacon, chopped parsley, half-and-half, and breadcrumbs in the pot. Stir everything together until well combined.
8. Transfer to Baking Dish
Lightly coat a 9x13-inch baking dish with nonstick cooking spray. Transfer the cabbage and potato mixture into the dish, pressing it down to ensure an even layer.
9. Add Cheese and Bake
Sprinkle the grated mild white cheese evenly over the top. Cover the dish with tin foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 20 minutes until the casserole is bubbling and the cheese is nicely browned.
10. Rest and Serve
Once baked, let the dish rest for 10 minutes before serving. This allows the flavors to meld together and makes it easier to serve. Enjoy this hearty and comforting Polish Cabbage and Potato Bake as a main course or a side dish.
Add corn and black beans, use sweet potatoes, and make a sauce with cheddar, cumin, and chili powder. Top with crushed tortilla chips and cilantro.
Use a mix of savoy cabbage and leeks, and incorporate roasted chicken. Enrich the sauce with white wine, Dijon mustard, and tarragon.
Add smoked paprika or use smoked meats such as kielbasa or smoked bacon. Consider roasting the potatoes and cabbage before baking to add depth.
Replace some potatoes with zucchini and eggplant, add olives, capers, and use a tomato-based sauce. Include feta cheese for Mediterranean flavor.
Incorporate diced kielbasa or smoked sausage into the dish, or use cooked ground beef or pork for a filling variation.
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