|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Polish cabbage, potato, and bacon casserole or zapiekanka z kapusta, ziemniak i boczek is comfort food par excellence. This hearty main-course dish combines three ingredients Poles love. Nearly every Eastern European country has its version of this dish. It can be made vegetarian by eliminating the bacon and using butter or oil to sauté the cabbage.
- 1 pound bacon (diced)
- 1 large onion (diced)
- 1 (2 1/2 pound) cabbage (cored and coarsely chopped)
- 3 large russet potatoes (peeled, cut into 1/2-inch cubes and parboiled)
- 1 teaspoon salt (or to taste)
- 1/2 to 1 teaspoon pepper (or to taste)
- 1/2 cup heavy cream
- 1/2 cup Polish Koldamer or Kurpianka cheese or Swiss cheese (shredded)
Heat oven to 375 F. In a very large ovenproof skillet or Dutch oven, sauté diced bacon until crisp but not burned. Using a slotted spoon, remove bacon, and set aside.
If desired, some of the bacon fat can be removed but, traditionally, it is left in. Add the onion and cabbage to the bacon fat, mixing well. Cook until the cabbage has completely collapsed and is al dente, about 20 minutes. Add the well-drained potatoes, 1 teaspoon of salt, 1 teaspoon of pepper, 1/2 cup of cream, and reserved bacon, and mix completely. Remove from heat.
Sprinkle the cheese over the cabbage-potato-bacon casserole and cover tightly with foil or an ovenproof lid. Bake 35 minutes or until potatoes are almost done. Remove cover and bake an additional 10 minutes or until cheese is melted and golden, and potatoes are tender.