Potato, Cabbage & Leek Casserole

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This recipe makes good use of vegetables found at the late winter market (all marked with an *asterisk) and can be served as the main course or a side dish.

1-2 Tbsp butter

1 small head green cabbage*

1/2 lb. potatoes*

1 large onion* or 1 large leek*

1/2 tsp. salt

1/2 cup heavy cream* or half and half* or broth

1 tsp. prepared mustard

Freshly ground pepper

1/2 cup cheese* shredded

Optional: 2 oz. bacon or chopped pancetta or 4 oz. sausage

Preheat oven to 375°F. Melt butter in a large oven-proof pan. Add meat (if using) and cook, stirring occasionally, until cooked through and browned.

Peel off outer few leaves of cabbage and discard. Cut cabbage in half lengthwise, remove and discard core, and chop remainder. Peel onion and cut in half, then slice. (If using a leek, trim ends, cut in half, and fan under water to wash out any grit. Then chop.)

Add cabbage and onion or leek to pan and cook, stirring occasionally, until leaves are wilted, about 5 minutes.

Meanwhile, peel and chop potatoes into small bite-size pieces. Add to pan.

Stir cream or broth, mustard, and pepper to combine. Add to pan and mix well. Sprinkle mixture with cheese, cover, and bake 15 minutes.

Uncover and cook until bubbling and browned, about 10 more minutes.