Baked Cabbage with Bacon
pound bacon, cut crosswise into 1/2-inch wide strips
1 (1 1/2 to 1 3/4 pound) cabbage, quartered, thinly sliced
large leek (white and pale green parts only), thinly sliced
3/4 cup water
1/4 cup chopped fresh parsley
chopped green onions
3 tablespoons butter
1 1/2 cups whole wheat breadcrumbs
oven to 375 degrees F.
bacon in heavy large pot over medium-high heat. Sauté until fat begins to render and bacon begins to brown, about 12 minutes.
Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium
and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring
often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.
butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs
over cabbage mixture. Bake until heated through, about 10 minutes. 6 side-dish servings
6 to 8 ounces all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups freshly mashed
potatoes (with milk)
butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes.
Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides. Makes 2 cakes.