Recipes

[Beebee2]

I see the brisket and corned beef, cabbage and beer words beginning to show up often and that can mean only one thing: people are beginning to plan their St. Paddy's menus. So, I add my favorite St. Paddy's veggie recipe to the collection. This is incredibly delicious. I posted it last year, so think it will be good for this year, too. Enjoy!

Cheddar Colcannon Torte

Butter for greasing pan
1/2 head Savoy cabbage, cored and shredded
Salt
6 slices bacon
4 baking potatoes, peeled and cut into 1/4-inch slices
Freshly ground pepper
2 c, 8 oz, shredded Kerrygold Irish Cheddar cheese

Butter a 9-inch pie plate or tart pan. In a medium saucepan, blanch cabbage in boiling salted water for 2 to 3 minutes.

Drain and plunge into cold water. Drain again and transfer to paper towels to dry.

In a large skillet, cook bacon over medium heat for 5 to 7 minutes, or until crisp.

Remove with a slotted spoon and transfer to a bowl.

Reserve bacon drippings.

Add cabbage to the bacon and toss gently. Sprinkle potatoes with pepper and toss in bacon drippings.

Layer 1/3 of the potatoes in the prepared pan. Sprinkle with 1/3 of the cheese, top with half the cabbage mixture and sprinkle with another 1/3 of the cheese. Add another 1/3 of the potatoes, the remaining cheese, then the remaining cabbage mixture.

Top with remaining potatoes.

Cover with a sheet of parchment paper or aluminum foil and bake in preheated 400-degree oven for 45 minutes, or until the potatoes are tender.

Remove from oven and let cool for 15 minutes.

To serve, cut in wedges.

Serves 8.