Leek and Potato Cabbage Packets

1. 1

   Boil the potatoes with the leek until both are tender.

2. 2

   In the meantime, blanche the cabbage leaves in boiling water for 2-3 minutes, until just barely cooked.

3. 3

   Drain the leaves and allow them to cool.

4. 4

   Put the bacon in a pan and fry until crisp.

5. 5

   Drain and cool.

6. 6

   Grate the cheese.

7. 7

   When the potatoes and leek are tender, drain the pan and mash them with the sour cream.

8. 8

   Add salt and pepper to taste.

9. 9

   Now you can assemble the packets: place one or two leaves on a clean surface, overlapping if there are two.Spread 1/4 of the potato and leek mixture in the center and top it with 1/4 of the bacon and 1/4 of the cheese.

10. 10

    Carefully roll the leaves until you have a nice little packet.

11. 11

    Repeat until you have created four pretty packets.

12. 12

    Place them on a cookie sheet.

13. 13

    Up to now, you can refrigerate them until you need them.

14. 14

    20 minutes before you want to serve them, preheat the oven to 180c/350F Bake them until they are hot and bubbling but try to catch them before the leaves brown too much as that can give a bitter flavor.

15. 15

    If need be, you can place a piece of brown paper on top of the packets to protect them.

16. 16

    The result is a lovely little packet of flavor.

17. 17

    Cabbage and bacon are a natural combination.

18. 18

    As the Irish will tell you, cabbage and potatoes also go together rather well.

19. 19

    In fact, for all I know this could be a traditional Irish dish and me a big idiot for not realizing it -- !

* Per serving · 4 servings · Values may vary.