Irish Cabbage and Potatoes

Step 1

Cut Cabbage: Remove any flimsy outer leaves. Cut the cabbage in half through the stem; save one half for another use. Slice around the stem and remove it. Slice the cabbage into 1-inch strips, rotate 90 degrees, then cut the other direction to create 1-inch squares. Wash the cabbage in a salad spinner to remove any dirt.

Step 2

Cook Bacon: Cook bacon in a large sauté pan over medium heat (I use my braiser), until crisp and the fat is rendered (they will overlap, then shrink). Remove bacon with a slotted spoon to paper towels to drain. Set aside while you start the potatoes, but don't discard the bacon drippings.

Step 3

Boil Potatoes: Add potatoes to a 5 quart (or larger) Dutch oven and add water until it reaches about 1-inch past the top of the potatoes. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to a simmer. Simmer, uncovered, until the potatoes are very tender when pierced with a fork, about 10-15 minutes; drain and return to the warm pot. Meanwhile:

Step 4

Sauté Cabbage: While the potatoes are cooking, melt 1 tablespoon butter in the bacon drippings over medium heat. Add the bottom parts of the green onions and sauté for 1 minute. Add the chopped cabbage and sauté 1 minute. Add 3 tablespoons water to the pot. Cover, and let the cabbage cook, stirring every few minutes (and replacing the lid), until it has wilted and becomes tender, about 10-12 minutes. Add garlic and sauté for 1 minute. Remove from heat.

Step 5

Warm Half and Half: Heat remaining 4 tablespoons butter and half and half in a glass liquid measuring cup or microwave safe dish for 1 ½ minutes, or until butter is melted. Stir in spices.

Step 6

Mash potatoes: Add warmed half and half and butter to the potatoes and mash until combined. Mash in sour cream and horseradish (if using) and continue to mash until it reaches desired consistency.

Step 7

Combine: Add cabbage mixture, bacon and top parts of green onions (I reserve some bacon and onions for topping), and fold together. Season with salt to taste (I like more salt).

Step 8

Add Butter: Transfer to a serving dish (optional) and top with additional butter and reserved crumbled bacon and green onions if desired. Top with freshly cracked pepper. If you’re feeling extra sassy, make a well in the center of the potatoes and pour in some melted butter (how it's traditionally served). Serve warm.