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POTATO AND CABBAGE BUNDLES  


Active time: 1 1/2 hr Start to finish: 2 1/4 hr
1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
1 tablespoon vegetable oil
1 large head leafy green cabbage (3 lb)
1 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup water
2 lb large boiling potatoes
1 cup well-shaken buttermilk
3 oz extra-sharp white Cheddar, coarsely grated (1 cup)
2 tablespoons drained bottled horseradish
3/4 stick (6 tablespoons) unsalted butter
3/4 cup coarse fresh bread crumbs from a country-style loaf

Special equipment: a nonstick muffin tin with 6 (1-cup) muffin cups; 12 (10- by 2-inch) strips of parchment paper
Accompaniment: Irish bacon

Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.

Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.

Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.

Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.

Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.

Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).

Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.

Transfer stuffed leaves to plates using parchment overhangs.

Cooks' note:
Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

Makes 4 to 6 main-course servings.
 

Gourmet
March 2004

Gourmet Entertains  



   
   

A Cook from BIG D on 03/09/04  
Has anyone actually made this recipe? You Vegetably Puts's?

A Cook from Louisville, Kentucky on 03/09/04  
I think the reviewer meant "putzy" rather than "putsy" To putz around means you have to go through a lot of little steps which may be more trouble than they are worth.

A Cook from California on 03/09/04  
A show of hands: who knows what in Sam Hill the last guy means by "putsy"

A Cook on 03/09/04  
It sounds good but awfully "putsy".

A Cook from Atlanta, GA on 03/09/04  
To the cook that says this dish seems vegatabley - uh - it is. What else would it be? Although I have not tried it, it sounds like a terrific change up of a more traditioanl Irish Potato dish, Colcannon. We had an Irish dinner party last Saturday night and this would have been a terrific addition!

These sound really good!!!!

Zac

Zachary ~ This sounds great!  It does seem like a lot of prep time but seems the end results would be worthwhile!  Have you or your Mom tried this yet?

No we have not but I am going to once I get a good job to pay for it. LOL

I get these of my persanol yahoo! and they give us one every day so I am going to stick one in here every day when i get  a chance. well if it is ok with all the rest of you all!!!

Zachery