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.
Here's a larger photo of Polish cabbage-potato-bacon casserole.
- 1 pound diced bacon
- 1 large diced onion
- 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 shredded Polish Koldamer or Kurpianka cheese or Swiss cheese
- Heat oven to 375 degrees. In a very large ovenproof skillet or Dutch oven, saute 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, salt, pepper, 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.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||13 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||5 g|