Makes 6 Servings
1/2 head green cabbage
4 ounces bacon, diced
4 baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 cups low fat white cheddar cheese, shredded
fresh parsley, for garnish
Preheat oven to 400 f degrees. Blanch cabbage in boiling salted water 2 minutes. Place in colander under cold water. Drain and shred. In deep skillet cook bacon till crisp. Remove with slotted spoon; reserves fat. Toss bacon with cabbage. Season potatoes with salt and pepper; toss with reserve fat. hash In 9-inch pie pan, place layer of potatoes. Sprinkle with cheese and topped with half the cabbage mixture. Top with sprinkle of cheese and layer of potatoes and repeat cabbage and cheese layers, juicing all the remaining cabbage mixture cheese. End with layer of potatoes. Bake until potatoes are cooked, about 45 minutes. Serve hot or allow to cool; cut into wedges. Garnish with parsley if desired.
Amount Per Serving
Calories 59 Calories from Fat 31
Percent Total Calories From:
Fat 52% Protein 20% Carb. 28%
Nutrient Amount per % Daily
Serving Value
Total Fat 3 g 5%
Saturated Fat 1 g 6%
Cholesterol 6 mg 2%
Sodium 119 mg 5%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 3 g
Vitamin A 2% Vitamin C 64% Calcium 0% Iron 3%