Potato & Cabbage Pie

Potatoes. Cabbage. Two items I have seen consistently in my kitchen since I was a little girl. Stereotypes about Irish folks aside, I happen to thoroughly enjoy both foods (though I was never much into corned beef - uck!). So naturally, bringing the two together with a little crunch seems like a great idea to me!

You definitely want to start with the freshest head of cabbage you can find - mushy cabbage is certainly a big no no! Also, I know some recipes similar to this one will call for bacon, which by all means, feel free to add. However, this recipe is strictly vegetarian! So carnivores beware...

Begin preheating your oven to 350°F. Once you've gotten your cabbage chopped, go ahead and start peeling those Yukons! This is about the time I put Edward to work, given my tenacity for injuring myself in the past with any sort of peeler.

Once peeled, set all of the potatoes in a large pot. Fill the pot until the potatoes are completely submerged. Bring to a boil until potatoes are soft, at least five minutes or so. Keep the water once the potatoes have been scooped out of the potato one by one, as your cabbage is going in there next. Cook the cabbage in the potato water for five minutes until also slightly tender. Now comes the fun part! Mash the potatoes and cabbage together to your heart's desire.

Next, add your milk. We prefer to use soy or almond milk in almost every recipe, but obviously use what you'd like! I happen to find almond milk is great for making something just a little extra creamy and the hint of almond is so good in a lot of recipes. Following the milk will be the remainder of the ingredients. Don't be afraid to get your hands in there to make sure everything is thoroughly combined.

After the potato cabbage mash is considerably well mixed, it's time to prep the skillet. Butter up your skillet until nicely melted, and then add the garlic and sage leaves. Allow the garlic and sage to infuse the butter for a minute or two before adding that into your potato cabbage mixture. At this point, feel free to further butter your skillet pan if you prefer the taste (and aren't watching your butter intake) or use a cooking spray.

Put your mixture into the skillet pan and bake for 45-55 minutes.

Let cool in the skillet before cutting into it, just to make sure the top is nice and crispy!

Gow dty vee dty fondagh!

Potato & Cabbage Pie

1/2 head cabbage

1 pound Yukon gold potatoes (about 4 potatoes)

3-4 fresh sage leaves, julienne

1-2 tablespoons butter

2 cloves garlic, chopped

1/4 cup all-purpose flour

1 1/4 cup milk

1/2 cup parmigiano-reggiano cheese

2 eggs

salt and pepper to taste

This dish can be kept in a sealed container for up to 2 days as leftovers (and goes amazingly well as breakfast with a poached egg on top!)