Spring Holidays Abound

Mar 16, 2011

Irish Channel Italian Cabbage (Serves 6 - 8)

1 large head of cabbage
1 lb bacon, diced
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 cups Italian stuffing (see recipe to follow)

Cut the cabbage from the core, then cut into a coarse, large dice (about 3 inch square size pieces.) Rinse cabbage thoroughly in a colander and put aside.

Cook bacon in a large, heavy Dutch oven until cooked, but not crisp. Remove the bacon from the grease with a slotted spoon and reserve. Add the onion, celery and bell pepper to the bacon drippings in the pan and saute seasonings until translucent. Add the cabbage to the pan and mix thoroughly with the seasonings. Cover the Dutch oven and reduce the heat to medium low, allowing cabbage to smother. Continue to cook the cabbage covered, stirring periodically, until it is just tender - but not overcooked.

Mix in Italian stuffing. Spoon the cabbage mixture into a baking pan. Sprinkle the top with the reserved Italian stuffing and bake at 350 degrees, uncovered for 25 minutes until lightly browned on top.

Italian Stuffing

1 cup Progresso Seasoned Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
3 cloves finely minced fresh garlic
2 Tablespoons fresh, chopped flat leaf Italian parsley
4 green onions, thinly sliced
1/2 teaspoon hot sauce
1/4 cup olive oil

Mix together all ingredients. Primarily used for stuffing artichokes. Keeps up to 2 weeks refrigerated.