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Servings 8
Calories 411 kcal
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins

Ingredients
 

  • 0.5 small Savoy cabbage, inner leaves only, very finely sliced
  • 25 g unsalted butter
  • 1 tbsp olive oil
  • 200 g streaky bacon, chopped
  • 600 g peeled potatoes, medium sized and sliced on a mandolin or extremely thinly
  • salt and freshly ground black pepper
  • 200 g Cheddar or Gubbeen cheese finely grated

Instructions
 

  • Heat the butter and oil together, add the finely chopped cabbage and cook down for about 15 minutes until softened. Drain well in a colander.
  • Add the vegetable oil to a separate pan, heat and cook the bacon until the fat runs. Drain in a colander and keep the fat.
  • Place the cabbage in a bowl and add the hot bacon; mix well.
  • Slice the potatoes very thinly and toss in the reserved bacon fat, place a layer of potatoes overlapped in the bottom of an oiled non-stick frying pan, season with a little 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 for a few seconds, so the potato starts to brown and bubble.
  • Cover lightly with foil and bake in the preheated oven for about 50 minutes.
  • When cooked, remove the foil. You should be able to pierce the cake with a knife with no resistance.
  • Cool, turn out onto a chopping board, cut into wedges and serve with a few salad leaves dressed with a little sherry vinegar dressing.
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Nutrition Facts
Bacon, Potato and Savoy Cabbage Layer Cake
Amount per Serving
Calories
411
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Cholesterol
 
66
mg
22
%
Sodium
 
445
mg
19
%
Potassium
 
608
mg
17
%
Carbohydrates
 
21
g
7
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Pork, Potato
Cuisine Autumn, British
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