Cabbage Potato Pie

Ingredients for Cabbage Potato Pie

• 900g russet potatoes, peeled, cut into 2" pieces

• 1 teaspoon kosher salt, divided, plus more

• 4 tablespoons unsalted butter, divided

• 1 head of Savoy cabbage

• 3 thick-cut bacon slices (about 90g ), finely chopped

• 1/2 onion, thinly sliced

• 2 tablespoons apple cider vinegar

• 1 teaspoon thyme leaves

• 1 teaspoon freshly ground black pepper

• 2 large eggs

• 180ml double cream

• 300ml coarsely shredded sharp cheddar, preferably Irish

Preheat oven to 204°C. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20–25 minutes. Drain and return potatoes to pot; add 2 tablespoons butter.

Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.

Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20–25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and 1/2 teaspoons salt. Remove from heat.

Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and 1/2 teaspoons salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.

Break up 1 tablespoon butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 tablespoon butter and dot over top.

Roast cabbage pie until lightly browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.