Upside-Down Pear

Tonight, I made goblaki — stuffed cabbage rolls — and that always leaves me with the center of the cabbage leftover — a chunk about the size of my two fists. I also had some medium-sized potatoes that were starting to look at me, so here’s what I did.

Roasted potatoes & cabbage

• 2 strips bacon, chopped up
• Some medium-to-small potatoes, peeled & cut into chunks
• The middle half of a cabbage, cut into chunks about the same size as the potatoes
• Paprika, marjoram, black pepper, & salt (or whatever spices you like)

Preheat oven to 350F.

In an ovenproof skillet, fry the bacon. Add the cabbage, potatoes, and spices and stir well; you want the veggies well-coated in bacon fat. If there is not enough, add some olive oil. Cover the pan with lid or aluminum foil and put in oven for 45 minutes. Remove lid/foil, stir, & cook another 15 minutes without the lid/foil.

I used the same spices I tend to put in goblaki, because I already had them out, and served the dish with sour cream, but that’s just me. Next time, I should use more spices, and cut up some onions to roast at the same time.