| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 8 | Servings | |
INGREDIENTS
| 4 | Baking potatoes, such as russet or Idaho | |
| 4 | sl | Bacon |
| 2 1/2 | c | Cabbage, core removed and thinly sliced and chopped |
| 1 | c | Water |
| 2 | tb | Butter |
| 1/2 | ts | Caraway seeds |
| Salt & | ||
| White pepper to taste |
INSTRUCTIONS
Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired, rub with a little vegetable oil or vegetable shortening. Prick in several places with a fork. Bake in preheated oven for 1 hour. Reduce oven temperature to 350 degrees F. Cook bacon until crisp. Drain and crumble. In a large saucepan, combine cabbage, water, butter and caraway seeds. Bring to boil, cover and reduce heat to a simmer. Simmer until cabbage is tender, about 10 minutes. Remove cabbage mixture with a slotted spoon and place in a colander. Bring liquid to a boil; boil until reduced to 1/2 cup. Cut potatoes in half lengthwise and allow to cool long enough to handle. Hold with a thick potholder or oven mitt and scoop out flesh with bowl of spoon, being careful to leave shells intact (about 1/4-inch thick). Mash potato flesh with potato masher or beat with an electric mixer. Add drained cabbage mixture, half of the bacon and enough of the reduced cabbage water to reach desired smooth, mashed-potato consistency. Taste; add salt and white pepper as needed. Fill potato shells with mixture. Bake at 350 degrees F for 20 minutes, sprinkling with remaining bacon during during the last 5 minutes of baking. From article by Cathy Thomas, Orange County Register, in the Buffalo News. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98
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