As usual, I couldn’t leave well enough alone with a recipe I wanted to try this weekend. It was originally from Emeril Lagasse, and while it sounded delicious in its original form, I just couldn’t bring myself to add all that bacon and grease. So after much tinkering to reduce fat and to include what I already had at home in the cupboards, a nice little cabbage dish emerged. And while I do admit to having fried the heck out of the onions, it was in olive oil so that makes up for something, doesn’t it? Here’s the recipe:
1 medium head of cabbage
5 – 6 potatoes, peeled and quartered
3 – 4 large onions
olive oil for frying the heck out of the onions
a handful chopped fresh dill (or 2 tsp. dried dill weed)
1 tsp. celery seed
8 – 10 black peppercorns
salt to taste
2 cups water (or chicken stock)
Plain Mediterranean-style yogurt
Optional: I didn’t make it this way, but we both agreed some chopped smoked ham steak would be nice sometimes. I’m guessing about 1 1/2 cups.
Wash cabbage head and cut in half. Core it. Cut the halves into four pieces each and place in roasting pan, rounded side down. Place potatoes throughout the cabbage. Slice onions into rings and caramelize them in some olive oil on the stove. (That means fry the heck out of them.) Pour water into roasting pan with the potatoes and cabbage, spoon the onions over everything, and add the dill, celery seed, salt, and peppercorns. (And ham if you’re using.) Cover with foil or lid and place in oven at 350º for about 1 1/2 – 2 hours or until potatoes and cabbage are soft and are starting to brown on edges. Serve with plain yogurt dollopped on top.
I’ve included a lovely picture of Ireland since this recipe is based on an Irish recipe, and since we ate it all before I got a chance to photograph it. I’m sure my Irish ancestors would be ticked that I removed the bacon, but I suppose they’d cut me some slack since I fried the heck out of the onions.