CABBAGE AND POTATO BAKE

CABBAGE  AND  POTATO  BAKE:

INGREDIENTS:         (serve 4-6)

1  large  cabbage
Juice of 1 lemon
1  tbsp olive oil
1  packet beef bacon, chopped
2  onions, finely chopped
2  cloves garlic, crushed
Salt and pepper, to taste
4  tbsp grated parmesan cheese
700  g potatoes, peeled and thinly sliced
Fresh thyme, a few sprigs
125  ml chicken stock
100  ml milk
50  ml butter

METHOD:

• Preheat the oven to 180C and butter a fairly large ovenproof dish. Slice the cabbage and sprinkle with some of the lemon juice.
• Heat olive oil in a pan, fry the bacon until crisp and remove with a slooted spoon. Fry onion and garlic in the same pan until soft.
• Arrange half the cabbage in the ovenproof dish and season. Sprinkle with half the cheese, then half the bacon, followed by half the onion and garlic mixture.
• Arrange half the potatoes on top. Repeat the layers (except cheese). Sprinkle with the remaining lemon juice, season and insert sprigs of thyme.
• Mix the stock and milk and pour over. Dot with butter, sprinkle with the remaining cheese and cover with aluminium foil. Bake for an hour or until the potatoes are done.
• Remove the foil, increase the heat to 200C and bake for another 15 minutes or until the edges of the top potato layer turn golden.