Ingredients
-
3
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/4
-
1 1/2
-
1
-
4
-
1/2
-
2
-
1/8
-
1
Directions
Cabbage & Potato Casserole, A recipe by my favourite chef John Hadamuscin from Enchanted Evenings I have changed it slightly to accommodate my family’s preferences I hope you enjoy this , This is in my oven right now and wow the aroma is absolutely crazy good! I had to sub 2 things though and crossing my fingers it will be just as or maybe better ! I ended up with a pear instead of an apple & white wine for the apple cider Thank you for this recipe! It’s down to being creative in the kitchen right now because we are on a tight budget and this fit right in with what I had on hand!
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Steps
|
1
Done
|
Cook Bacon Crisp. Reserve. |
|
2
Done
|
Saut Onion, Shallot, Garlic, Apple and Cabbage For 20 Minutes. |
|
3
Done
|
Turn Up Heat and Add the Stock, Cider, Vinegar and Sugar. |
|
4
Done
|
Cook 10 Minutes, Stirring Frequently, Until Most of the Liquid Is Gone. |
|
5
Done
|
Boil Potatoes in Salted Water For 20 Minutes Until Tender. |
|
6
Done
|
Preheat Oven to 400f Grease Pan. |
|
7
Done
|
Drain and Mash the Potatoes. |
|
8
Done
|
With a Fork Mix in the Butter, Then Milk and Lastly the Egg. |
|
9
Done
|
Add the Cabbage Mixture, Bacon, Parsley and Pepper Flakes, Mix Well. |
|
10
Done
|
Pour Into Baking Dish and Bake 20 Minutes. |
|
11
Done
|
Enjoy, Enjoy, Enjoy. |
