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Kapusta in Polish means “cabbage”. Our eastern European roots and Pa Dutch influence in Schuylkill County (Pa.) and throughout the Coal Region means we love our cabbage dishes!
There are kapusta soups, casseroles made with sauerkraut, and casseroles, like this popular recipe, made with fresh cabbage and — (almost) everybody’s favorite — bacon!
This recipe could be made meatless by using oil or butter to fry the cabbage rather than bacon fat and omitting the actual bacon. Potatoes, bacon, cabbage, topped with a layer of cheese and baked until bubbly – what’s not to love?
Kapusta – Polish Cabbage, Potato, and Bacon BakeCourse: EntreeCuisine: Eastern European, Coal RegionDifficulty: Intermediate
1 pound diced bacon
1 large diced onion
1 (2 1/2-pound) cabbage, cored and coarsely chopped
3 large russet potatoes, peeled, cut into 1/2-inch cubes and parboiled
1 teaspoon salt (or to taste)
1/2 to 1 teaspoon pepper (or to taste)
1/2 cup heavy cream
1/2 cup shredded Swiss cheese, Edam, or Gouda
- Preheat oven to 350F degrees.
- In a very large ovenproof skillet or Dutch oven, saute diced bacon until crisp but not burned. Using a slotted spoon, remove bacon, and set aside.
- If desired, some of the bacon fat can be removed but, traditionally, it is left in.
- Add the onion and cabbage to the bacon fat, mixing well. Cook until the cabbage has completely collapsed and is al dente, about 20 minutes.
- Add the well-drained potatoes, salt, pepper, cream, and reserved bacon, and mix completely. Remove from heat.
- Place in casserole dish. Sprinkle the cheese over the casserole top and cover tightly with foil or an ovenproof lid.
- Bake 35 minutes or until potatoes are almost done. Remove cover and bake an additional 10 minutes or until cheese is melted and golden, and potatoes are tender.