An Italian makes Irish lasagna…

In the spirit of St. Patrick’s Day, I decided to make a succulent and savory Grobbel’s Corned Beef Brisket. As for a side, I knew I needed cabbage and potatoes, but you’re talking to an Italian – so of course, I piled one on top of another making what I lovingly refer to as Irish Lasagna!

Carlo’s Irish Lasagna

Ingredients:

5 medium to large potatoes, washed, skin-on, and sliced thickly

1 medium yellow onion, halved and sliced

1/2 cup shredded mild cheddar cheese

half green cabbage, coarsely sliced

1/4 cup cooked crumbled bacon

3 tbsp. extra virgin olive oil

2 cups water

salt and pepper

Directions:

In a medium baking dish, add the extra virgin olive oil. Mix and spread evenly the sliced potatoes and onions. Lightly sprinkle with salt and pepper to taste. Sprinkle a layer of shredded cheese, using the entire amount, then the bacon. Layer the top with the cabbage and pour over 1 cup of water. Again, lightly sprinkle with salt and pepper. Cover and bake at 350 F for a total of 1 1/2 to 2 hours. After the first hour, add the other cup of water. I cooked this at the same time as the brisket. I placed the meat into a Dutch oven with 1/2 cup red wine, then sprinkling meat tenderizer and black pepper. I cooked on low, covered, for about 2 hours, occasionally adding water. Buon Apetito and Happy St. Patrick’s Day!!