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1
Boil the potatoes with the leek until both are tender.
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2
In the meantime, blanche the cabbage leaves in boiling water for 2-3 minutes, until just barely cooked.
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3
Drain the leaves and allow them to cool.
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4
Put the bacon in a pan and fry until crisp.
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5
Drain and cool.
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6
Grate the cheese.
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7
When the potatoes and leek are tender, drain the pan and mash them with the sour cream.
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8
Add salt and pepper to taste.
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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.
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10
Carefully roll the leaves until you have a nice little packet.
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11
Repeat until you have created four pretty packets.
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12
Place them on a cookie sheet.
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13
Up to now, you can refrigerate them until you need them.
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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.
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15
If need be, you can place a piece of brown paper on top of the packets to protect them.
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16
The result is a lovely little packet of flavor.
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17
Cabbage and bacon are a natural combination.
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18
As the Irish will tell you, cabbage and potatoes also go together rather well.
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19
In fact, for all I know this could be a traditional Irish dish and me a big idiot for not realizing it -- !
