Recipe Review

I found this dish on the Hunger Challenge Blog a little while ago. I'm all about cheap, healthy recipes, this looked worth trying out and I had all of the ingredients in the fridge. Anyway, I made some adjustments to it, since I wasn't participating in the challenge (and I can't seem to ever follow a recipe exactly) and thought it was good. The recipe passed the leftover test for lunch the next day too. I was feeling charitable so I told Kelli she could have the rest, and she told me I needed to blog the recipe, it was that good.

I did use shredded purple cabbage, and it looked a little weird, but it was still good.

Hunger Challenge Recipe: Cabbage and Potato Casserole
Serves 6,
Recipe by Vanessa Barrington

1/2 pound potatoes
2 medium carrots, peeled and coarsely chopped (about 1 cup)
2 slices bacon, diced (I accidentally used 3 slices)
1/2 pound onion, chopped (about 1 cup) (I used 1/2 chopped yellow onion)
4 cups green cabbage, chopped
3 eggs, slightly beaten (I might've used 2 eggs)
1 cup cottage cheese
1/2 cup sliced mushrooms
Salt and pepper to taste
1/3 cup grated Jack or cheddar cheese
1/4 cup fresh basil

Preheat the oven to 350 degrees.

If the potatoes are small, leave them whole, otherwise, cut them into quarters or halves. Bring a medium saucepan of water to a boil. Add a pinch of salt and the potatoes. Simmer the potatoes until tender and remove with a slotted spoon. Add the chopped carrot pieces to the boiling water and cook them until tender. Drain. I diced up a Russet potato, cooked it for about 5-10 minutes, then added the carrots until they were all tender. Then I drained it all.

Meanwhile, in a large skillet over medium heat, sauté the bacon until all the fat is rendered but it has not yet started to brown. Add the onion, the mushrooms and sauté until softened, about 5 minutes. Add the cabbage and a pinch of salt and sauté until thoroughly wilted. Add the potato pieces the carrots , stirring and breaking up the potatoes into smaller pieces with the edge of a spoon. Transfer to an 8 by 8 inch casserole dish.

Whisk the cottage cheese into the beaten egg and add salt and pepper with the basil. Pour it over the casserole and top with the grated Jack or cheddar cheese. Bake at 350 for 40-45 minutes, or until the eggs are set and the top is beginning to brown. Cool slightly before cutting into portions and serve immediately.