Cabbage & Potato Casserole
17 ingredients
11 steps
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
- 1/2 teaspoon red pepper flakes
Directions
-
1Cook bacon crisp. Reserve.
-
2Saute onion, shallot, garlic, apple and cabbage for 20 minutes.
-
3Turn up heat and add the stock, cider, vinegar and sugar.
-
4Cook 10 minutes, stirring frequently, until most of the liquid is gone.
-
5Boil potatoes in salted water for 20 minutes until tender.
-
6Preheat oven to 400°F Grease pan.
-
7Drain and mash the potatoes.
-
8With a fork mix in the butter, then milk and lastly the egg.
-
9Add the cabbage mixture, bacon, parsley and pepper flakes, mix well.
-
10Pour into baking dish and bake 20 minutes.
-
11Enjoy, enjoy, enjoy.
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