Cabbage with bacon is considered Ireland's national dish. Add potatoes, and you have a threesome that lends itself to a variety of treatments. Try using savoy cabbage, considered to be the mildest of the cabbages, for your St. Patrick's Day dinner. The recipe here, a layered Cheddar colcannon torte, is from Margaret M. Johnson's "The Irish Heritage Cookbook."
1. Blanch 1/2 head shredded cabbage in boiling salted water 2 minutes.
2. Drain; plunge into cold water. Drain; dry.
3. Melt 3 tablespoons butter in a large skillet over medium heat.
4. Add 6 chopped slices bacon; cook until browned.
5. Transfer bacon to a large bowl with a slotted spoon.
6. Toss cabbage with bacon.
7. Add 4 peeled, thinly sliced baking potatoes to the bacon drippings.
8. Place 1/3 of the potatoes in a greased 9-inch pie pan.
9. Sprinkle with 2/3 cup shredded Cheddar cheese.
10. Top with 1/2 of the cabbage mixture and another 2/3 cup cheese.
11. Add 1/3 more of the potatoes, the remaining cheese and the remaining cabbage. Top with remaining potatoes.
12. Cover with foil; bake in a 400-degree oven until potatoes are tender, about 45 minutes.Copyright © 2015, The Baltimore Sun