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This is adapted from this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe.html
It was adapted to use what I had in my CSA share, and also to be low-FODMAP. Sourcing notes for products I used at the end.
* About 2 pounds of cabbage (normally, one cabbage; I used half of one because the CSA cabbage was that huge)
* About 2 pounds of potatoes (2 large Idaho potatoes will do it, though I used new potatoes)
* An ounce or two of fresh basil
* 10-12 ounces lean bacon (or bacon, or as I did, turkey bacon), cut into 1/2 inch (or 1 inch if you're lazy) dice
* Onion-infused olive oil
* Garlic-infused olive oil
* Black pepper
* 2 cups low-FODMAP chicken stock or boullion, or saltwater
Get a roasting pan or at the very least a 13x9 pan; nothing smaller will do the job. (You really want the roasting pan if you can, I think.) Grease it with the infused oils. I didn't measure the amount, but with "enough oil to grease the thing" I probably had a ratio of 3:1, onion to garlic.
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. NOTE: If you have a huge cabbage and are only using half, as I was, just chunk each of the quarters you use into more pieces.
Cut the potatoes in half crosswise and peel if you want to. (I didn't, I just scrubbed them, although that does remove about half the peel on new potatoes obviously!) Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. (I _did_ go ahead and quarter these, but if you end up with about 16 pieces of potato totalling two pounds, you're in the ballpark, if you're not using the Idaho potatoes.)
Clean the basil and then either chop and distribute it over the veggies (if you want to leave it on), or simply strip off the large leaves and set them over the veggies (if you plan to remove later - I have picky eaters).
Fry the bacon in a heavy medium skillet for 7-12 minutes. (This step is more substantial in the original recipe, where the onions that are missing from this also get cooked, of course.)
Evenly distribute the bacon mixture and pan drippings over the vegetables. Mix the chicken stock/broth/saltwater with black pepper to taste (it called for a teaspoon but I think I used a bit less), and pour over the top.
Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Sourcing: I get my infused oils, and low-FODMAP boullion cubes, from Nicer Foods: https://nicerfoods.com/low-fodmap-food-shop/
There are probably other places to get them, but if you've had trouble finding FODMAP-friendly items, I've been pretty pleased with the various cooking items they carry. (I'm not so impressed with the bars, but a lot of people love them, so that's apparently just me.)
Verdict: I like this. It's a little mild, so if you want a stronger flavor you may have to adjust it, but I'm pretty pleased. Just finished it and Scott's not home with the boys yet, so I don't have the family verdict.
It was adapted to use what I had in my CSA share, and also to be low-FODMAP. Sourcing notes for products I used at the end.
* About 2 pounds of cabbage (normally, one cabbage; I used half of one because the CSA cabbage was that huge)
* About 2 pounds of potatoes (2 large Idaho potatoes will do it, though I used new potatoes)
* An ounce or two of fresh basil
* 10-12 ounces lean bacon (or bacon, or as I did, turkey bacon), cut into 1/2 inch (or 1 inch if you're lazy) dice
* Onion-infused olive oil
* Garlic-infused olive oil
* Black pepper
* 2 cups low-FODMAP chicken stock or boullion, or saltwater
Get a roasting pan or at the very least a 13x9 pan; nothing smaller will do the job. (You really want the roasting pan if you can, I think.) Grease it with the infused oils. I didn't measure the amount, but with "enough oil to grease the thing" I probably had a ratio of 3:1, onion to garlic.
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. NOTE: If you have a huge cabbage and are only using half, as I was, just chunk each of the quarters you use into more pieces.
Cut the potatoes in half crosswise and peel if you want to. (I didn't, I just scrubbed them, although that does remove about half the peel on new potatoes obviously!) Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. (I _did_ go ahead and quarter these, but if you end up with about 16 pieces of potato totalling two pounds, you're in the ballpark, if you're not using the Idaho potatoes.)
Clean the basil and then either chop and distribute it over the veggies (if you want to leave it on), or simply strip off the large leaves and set them over the veggies (if you plan to remove later - I have picky eaters).
Fry the bacon in a heavy medium skillet for 7-12 minutes. (This step is more substantial in the original recipe, where the onions that are missing from this also get cooked, of course.)
Evenly distribute the bacon mixture and pan drippings over the vegetables. Mix the chicken stock/broth/saltwater with black pepper to taste (it called for a teaspoon but I think I used a bit less), and pour over the top.
Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Sourcing: I get my infused oils, and low-FODMAP boullion cubes, from Nicer Foods: https://nicerfoods.com/low-fodmap-food-shop/
There are probably other places to get them, but if you've had trouble finding FODMAP-friendly items, I've been pretty pleased with the various cooking items they carry. (I'm not so impressed with the bars, but a lot of people love them, so that's apparently just me.)
Verdict: I like this. It's a little mild, so if you want a stronger flavor you may have to adjust it, but I'm pretty pleased. Just finished it and Scott's not home with the boys yet, so I don't have the family verdict.
