“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.”
1hr 30mins

Ingredients Nutrition


  1. Boil the potatoes with the leek until both are tender.
  2. 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.
  3. Put the bacon in a pan and fry until crisp. Drain and cool.
  4. Grate the cheese.
  5. When the potatoes and leek are tender, drain the pan and mash them with the sour cream. Add salt and pepper to taste.
  6. 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.
  7. 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.
  8. 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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