Traditional Irish Bacon and Tri-Cabbage Rolls


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This recipe includes elements of a traditional Irish St. Patrick's Day meal.  Using two types of cabbage and Irish bacon, these rolls are wrapped jelly roll style. These "meal packets" are baked in a casserole dish and topped with cheese. Serve with buttered toasted soda bread.

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  • 3 C. thinly sliced red potatoes, unskinned
  • 16 lg. green cabbage leaves, roughly the same size
  • non-stick cooking spray
  • 8 1/4-inch cut pieces Irish bacon
  • 3 C. shredded red cabbage
  • 1 med. red onion, sliced thinly
  • 2 lg. Granny Smith apples, unpeeled, cored and very thinly sliced
  • 3 tsp. coarse ground black pepper
  • 3 tsp. vegetable sea salt
  • 2 Tbs. fresh parsley, chopped
  • 2 C. Dubliner cheese, shredded
  • 8 slices thickly-cut soda bread, lightly toasted
  • 1/4 C. butter, softened room temperature

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Bring a large pot of salted water to boiling. Add the potato slices, cook for 3 minutes then remove to a large bowl of ice water until cooled. Immediately following the potatoes, add the green cabbage leaves to the pot of water and blanch for two minutes. Remove potatoes to a dish then place blanched cabbage into bowl of ice water and remove to drain once cooled. Preheat oven to 350 degrees. Spray a 3-qt. casserole dish with non stick cooking spray; set aside. To assemble the cabbage rolls, lay out two of the leaves, slightly overlapping; top with a slice of bacon in the center of the leaf. Add the red cabbage, onion, potatoes and sliced apples to a large bowl; toss with the pepper, sea salt and parsley. Top the bacon with an equal amount of the vegetable mixture then fold in the sides like an egg roll and roll up. Place the rolls, seam side down into the baking dish. Cover with aluminum foil and place into oven for 25 minutes. Remove foil and place in oven for another 10 minutes. To serve, place onto a serving platter, drizzle juices over the top and sprinkle with shredded cheese. Butter toasted soda bread and serve. 

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