These ingredients are the bedrock of Irish food. Over the centuries there have been thousands of recipes invented using these staples. This particular dish is a great one. Easy to prepare and very tasty.
½ small Savoy (or sweetheart) cabbage, inner leaves only, very finely sliced
25g unsalted butter
1 tbsp olive oil
200g unsmoked bacon, chopped
2 tbsp sunflower oil
600g peeled potatoes, medium sized and sliced about ½ cm slices
Salt and pepper
150g Shropshire Blue Cheese
Pre-heat the oven to 200°C, Gas mark 6.
Heat the butter and olive oil together, add the finely chopped cabbage and cook for about 15 minutes until softened. Drain well in a colander.
Add the sunflower oil to a separate pan, heat and cook the bacon until the fat runs. Drain in a colander with the cabbage. Keep the fat.
Slice the potatoes thinly and toss in the saved bacon fat. Place a layer of potatoes, overlapping, in the bottom of a 28cm, lightly oiled non-stick frying pan. Season with salt and pepper.
Spread on a little cabbage and bacon, top with some cheese. This helps to keep the whole cake together.
Continue overlapping the potatoes, layering and seasoning.
Place the pan on the stove and heat until the potato starts to brown and bubble.
Cover lightly with foil and bake in the pre-heated oven for about 50 minutes. Make sure the pan is ovenproof!
When cooked, remove the foil, you should be able to pierce the cake with a knife. Place the foil back onto the cake, then press down lightly, compacting the cake.
Cool for a few minutes then turn out onto a chopping board. Cut into wedges and serve with salad leaves.
Remember to press down lightly, and leave for 5 minutes once the cake is cooked, before turning out.
Chilled and cut up this layer cake makes a good picnic or lunchbox food.