Leek and Potato Cabbage Packets
"I'm going to try these "packets". I love food that is stuffed with another food. Like Piroshkis. These are Piroshkis without the dough. IF you've never had a Piroshki and live in Seattle WA please hie yourself to Piroshki Piroshki across the street from Pike Place Market. (They also sell cookbooks.) I found this recipe on http://www.toomanychefs.net/ a great food blog."
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 400 g potatoes (4 good sized ones)
- 1 large leek (sliced in thin rings)
- 200 g cheddar cheese
- 100 g bacon bits
- 4 -6 leaves savoy cabbage
- salt and pepper
- 1⁄4 cup sour cream or 1/4 cup creme fraiche
directions
- Boil the potatoes with the leek until both are tender.
- In the meantime, blanche the cabbage leaves in boiling water for 2-3 minutes, until just barely cooked. Drain the leaves and allow them to cool.
- Put the bacon in a pan and fry until crisp. Drain and cool.
- Grate the cheese.
- When the potatoes and leek are tender, drain the pan and mash them with the sour cream. Add salt and pepper to taste.
- Now you can assemble the packets: place one or two leaves on a clean surface, overlapping if there are two.Spread 1/4 of the potato and leek mixture in the center and top it with 1/4 of the bacon and 1/4 of the cheese. Carefully roll the leaves until you have a nice little packet. Repeat until you have created four pretty packets. Place them on a cookie sheet. Up to now, you can refrigerate them until you need them.
- 20 minutes before you want to serve them, preheat the oven to 180c/350°F Bake them until they are hot and bubbling but try to catch them before the leaves brown too much as that can give a bitter flavor. If need be, you can place a piece of brown paper on top of the packets to protect them.
- The result is a lovely little packet of flavor. Cabbage and bacon are a natural combination. As the Irish will tell you, cabbage and potatoes also go together rather well. In fact, for all I know this could be a traditional Irish dish and me a big idiot for not realizing it -- !
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RECIPE SUBMITTED BY
Kendra PeloJoaquin
Seattle, WA
I learned to cook at a very early age, and like my teacher (mother) I am famous for cooking without recipes. This habit makes for unique delicious *unrepeatable* meals. My plan is to use this site in a way that neither my mother or myself have ever learned to use paper and pen; to record my "concoctions" for posterity.
