Recipe: Cabbage Shepherd's Pie
|
TOOLBOX
   Resize
COMMENT
 Discussion Policy
 CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging  |
Cabbage Shepherd's Pie
6 servings
Shepherd's pies are usually popular in any form. This one, from Stephanie Witt Sedgwick, uses a filling of cabbage and beans instead of the usual beef or lamb. The cabbage is given a flavor boost from diced pancetta and sauteed onion.
This would also be good way to use leftover ham; just remember to add a tablespoon or two of oil to replace the fat from the pancetta. The dish can be assembled up to 8 hours ahead.
For the cabbage filling:
2 ounces sliced pancetta (unsmoked, salt-cured Italian-style bacon), cut into 1/4 - to 1/2 -inch dice
1 medium onion, cut into 1/4 - to 1/2 -inch dice (about 1 cup)
1 pound (1 small head or 1/2 large head) green cabbage, quartered, cored and thinly sliced
Salt
Freshly ground black pepper
1 cup low-sodium chicken stock or broth, warmed
1 tablespoon mild olive or vegetable oil
![[slate.com logo]](http://media.washingtonpost.com/wp-dyn/content/graphic/2007/09/27/GR2007092701096.GIF)
