Potato And Cabbage Bundles

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
• 1 tablespoon vegetable oil
• 1 (3 lb) leafy green cabbage
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup water
• 2 lbs large boiling potatoes
• 1 cup well-shaken buttermilk
• 3 ounces extra-sharp cheddar cheese, coarsely grated (1 cup)
• 2 tablespoons drained bottled horseradish
• 6 tablespoons unsalted butter
• 3/4 cup breadcrumbs (coarse crumbs from a country-style loaf)
• 1 lb irish bacon (to be used as a side dish)
• 2 tablespoons vegetable oil (for frying bacon)

Recipe

• 1 cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
• 2 bring a 6- to 8-quart pot of salted water to a boil.
• 3 discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
• 4 boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes.
• 5 transfer large leaves to a bowl of ice water to stop cooking.
• 6 transfer remaining cabbage to a colander to drain.
• 7 transfer large leaves to paper towels to drain, then pat dry.
• 8 lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (you will have a 2-inch overhang.)
• 9 line each cup with a large cabbage leaf.
• 10 coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
• 11 put oven rack in middle position and preheat oven to 350°f
• 12 peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil.
• 13 cook potatoes until tender, about 15 minutes.
• 14 drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes.
• 15 mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
• 16 melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
• 17 fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves.
• 18 top with remaining potato mixture, then sprinkle evenly with bread crumbs.
• 19 fold edges of cabbage in toward filling (do not completely cover).
• 20 bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
• 21 transfer stuffed leaves to plates using parchment overhangs.
• 22 directions for irish bacon:.
• 23 pat bacon dry and cook in 2 batches in oil (1 tablespoon per batch) in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 4 minutes per batch (use caution; oil will splatter). transfer with tongs to a paper-towel-lined platter and keep warm, loosely covered with foil.
• 24 cooks' note:.
• 25 stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. bring to room temperature before baking.
• 26 serve with irish bacon that has been fried in oil.