HungryForever

ROOT VEGETABLE BAECKEOFFE

Servings

Ingredients

3tablespoons butter
1inch head green cabbagewith 8 leaves peeled for the pork ; and head cored, quartered, and sliced ¼thick
Salt and freshly ground white pepper
2inch large onionssliced ¼thick
4inch Yukon Gold potatoespeeled and sliced ¼thick, 1¾ pounds
5inch turnipspeeled and sliced ¼thick, 1¾ pounds
12slices thickslab bacon
Half of a 12-ounce bottle amber ale

Instructions

The night before serving, melt the butter

in a large sauté pan over medium heat. Add the cabbage and stir until limp, about 10 minutes. Season with salt and pepper and remove from the heat.
Butter the interior of a 4½-quart baeckeoffe or casserole dish with a lid. Build 2 layers of the vegetables, starting with the onions, then potatoes, then turnips, and then cabbage. Layer the sliced bacon on top and pour in the beer. Refrigerate overnight.
Preheat the oven to 300°F. Transfer the baeckeoffe, covered, to the oven. Bake for 2½ hours, or until a knife inserted into the center yields no resistance. Remove from the oven and rest for 30 minutes before serving.