Cheddar Colcannon Torte


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Flavored with Irish cheddar and bacon, this cabbage and potato torte is simply delicious.

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  • Butter for greasing pan
  • 1/2 head Savoy cabbage, cored and shredded Salt
  • 6 slices bacon
  • 4 baking potatoes, peeled and cut into 1/4-inch slices Freshly ground pepper
  • 2 C. (8 oz.) shredded Kerrygold Irish Cheddar cheese

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Butter a 9-inch pie plate or tart pan. In a medium saucepan, blanch cabbage in boiling salted water for 2 to 3 minutes. Drain and plunge into cold water. Drain again and transfer to paper towels to dry. In a large skillet, cook bacon over medium heat for 5 to 7 minutes, or until crisp. Remove with a slotted spoon and transfer to a bowl. Reserve bacon drippings. Add cabbage to the bacon and toss gently. Sprinkle potatoes with pepper and toss in bacon drippings. Layer 1/3 of the potatoes in the prepared pan. Sprinkle with 1/3 of the cheese, top with half the cabbage mixture and sprinkle with another 1/3 of the cheese. Add another 1/3 of the potatoes, the remaining cheese, then the remaining cabbage mixture. Top with remaining potatoes. Cover with a sheet of parchment paper or aluminum foil and bake in preheated 400-degree oven for 45 minutes, or until the potatoes are tender. Remove from oven and let cool for 15 minutes. To serve, cut in wedges.

Serves 8.

Per serving: 276 calories; 14 g fat (8 g saturated fat; 46 percent calories from fat); 27 g carbohydrates; 36 mg cholesterol; 286 mg sodium; 11 g protein; 3 g fiber.

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