Potato Cabbage Casserole
Here is a Dutch oven casserole that is a bit different but is really quite good. Great for camp cooking, this recipe can be made either spicy or mild depending upon your taste and which style of Hungarian pepper you choose.
Ingredients:
1 pound of thick-sliced bacon
1 medium cabbage
1 large onion
4 Medium-sized Hungarian peppers
5 lbs. white potatoes
8 oz grated parmesan cheese
Directions:
Peel potatoes and slice them into ¼ inch slices. Core and chop the cabbage, discarding the core. Dice onion and Hungarian peppers. Set vegetables off to the side. Dice the bacon and fry in a large skillet until done but not crispy. Remove bacon from pan and put off to the side. Cook onions and peppers in bacon drippings until onions begin to turn translucent. Mix in cabbage and cook until mixture reduces. If using good quality bacon, which is recommended, you may need to add olive oil in order to reduce the mixture without burning. Layer the potatoes in the bottom of a 12” Dutch oven. Sprinkle ½ of the parmesan cheese over the potatoes. Place cabbage mixture and half of the bacon over the potatoes. Top the mixture with another layer of potatoes. Sprinkle remaining bacon and cheese over the top layer of potatoes. Cover oven and bake at 350º for 1 hour.
Use 24 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 15 lit briquettes on top and 9 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather. Serve with bratwurst for a hearty camp meal.
Recipe alternative: You may want to try substituting shredded parmesan or cheddar cheese as an alternative to the grated parmesan.
Serves 6 - 8