Cabbage and Potato Bundles

Just to mess with your heads, today's recipe features no alcohol. Yep, that's right. No beer, no whiskey, no wine. None. And it's still tasty. Really really tasty. Even though I resisted the urge to alter the recipe by throwing in some bacon. So to sum up... No booze, no bacon and still damass good.

It's Cabbage and Potato Bundles! I have been eyeing this recipe for several years. It's mashed potatoes that I had a hard time resisting licking right off the spoon, mixed with buttermilk, cheddar and horseradish. And there's cabbage that has been sauteed with onions and garlic that are all yummy and caramelized, which I have to admit I was snitching while waiting for the potatoes to be done. And those mashed potatoes and cabbage are layered in a dish lined with a cabbage leaf. Then there are these really good garlic breadcrumbs sprinkled on top and it's stuck in the oven to warm up and get the outer cabbage leaf all roasty in it's goodness. The only problem was that I think I used a remarkable amount of dishes. Note, I am remarking.

It's a far cry from the humble boiled corned beef and cabbage that I've had pretty much every year for about as long as I can remember. I happen to love boiled corned beef and cabbage, or as my mom calls it a "boiled dinner". And I came surprising close to having it again tonight. The only problem was I couldn't find a corned beef brisket that was less than 3 pounds. 3 pounds of corned beef is a LOT for 2 people. And although I really like a boiled dinner, it's not one of those dinners that I like enough to eat day after day after day. Although that would have been only one pot.

Fortunately they are also pretty filling. Otherwise I could eat them all. And color me happy, Dancing with the Stars is back on!

I should also point out that the lamb on the dish with the bundle was not raw. It actually was medium and it tasted great. Thank you Trader Joe's and your pre-marinated lamb leg.

Potato and Cabbage Bundles

from Gourmet

1 medium onion, halved lengthwise, then sliced crosswise (1 cup)

1 Tbsp vegetable oil

1 large head cabbage

1 clove garlic crushed

3/4 tsp salt

1/4 tsp black pepper

2/3 cup water

2 lb large boiling potatoes

1 cup well shaken buttermilk

3 oz extra sharp Cheddar (grated)

2 Tbsp bottled horseradish

3/4 stick unsalted butter

1/2 cup breadcrumbs

1 tsp crushed garlic

Cook onion in oil in a 10 inch heavy skillet over moderate heat, stirring occasionally, until soft and golden. (6 to 8 minutes).

Bring a 6 to 8 quart pot of salted water to a boil. Core the cabbage and remove any damaged outer leaves. Carefully lower the cabbage into the boiling water.

Boil the cabbage and gently remove 4 leaves being careful not to tear them. Continue to boil the head of cabbage and the loose leaves for 5 minutes. Then remove them to a colander and let sit under running icy cold water. Drain and coarsely chop half of the head of cabbage (save the rest for a future use). Pat the loose leaves dry. Butter 4 dishes that are approximately 1 cup in size. (Giant muffin tins work well for this). I don't have any of those, so I use small Pyrex dishes. Then place a strip of parchment in each dish to help remove the bundle when it's done cooking. Once the dishes are prepared, line each dish with a cabbage leaf.

Add the chopped cabbage to the onions in the skillet with the crushed garlic clove, 1/4 tsp salt, 1/8 tsp pepper, and water and cook over medium heat, stirring occasionally until cabbage is tender and browned, about 10 minutes.

Preheat oven to 350°.

Peel potatoes and cut into 1 inch cubes, then cover with cold salted water by 1inch in a 2 to 3 quart saucepan and bring to a boil.

Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam0dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1.2 tsp salt and 1/8 tsp pepper until combined well.

Melt remaining 2 tablespoons butter in a 10 inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs and garlic, stirring frequently until golden, 5 to 7 minutes.

Fill each cabbage leaf with 1/8 potato mixture, then with 1/4 cabbage mixture. Top with remaining potato mixture and then sprinkle breadcrumbs on top. Finally fold edges of cabbage leaves in over filling, but do not cover completely.

Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.

Transfer stuffed leaves to plates using parchment overhangs.