Cabbage Smashed Potato Pie

Instructions

1. Boil and prepare the potatoes Peel **2 lb potatoes (about 3 large potatoes)** and cut them into cubes. Place the potato cubes in a pot of salted boiling water and cook for about **20 minutes**, or until very tender when pierced with a fork. Drain the potatoes well and return them to the warm pot to steam off excess moisture.
2. Blanch and prepare the cabbage leaves Remove the core from **1 large cabbage** and place the whole cabbage into a large pot of boiling water. Cook for about **8 minutes**, or until the leaves are softened and flexible. Transfer the cabbage to an ice water bath to stop the cooking. Separate the cabbage into individual leaves, remove any very thick stems if needed, and slice the leaves in half so they are easier to layer. Set the prepared cabbage leaves aside to drain.
3. Cook the bacon and vegetables Slice **4 slices bacon** into thin strips and add to a large skillet over medium heat. Cook, stirring occasionally, until the bacon renders its fat and begins to crisp. Add **1/2 diced onion**, **1 cup julienned carrot**, and **1 clove diced garlic** to the skillet. Sauté, stirring frequently, until the onion is soft and translucent and the carrots have begun to soften, about 5–7 minutes. Stir in **1 teaspoon dried thyme** and **1 teaspoon dried oregano**, then remove the skillet from the heat.
4. Mash potatoes and mix the filling Add **3 tablespoons butter** to the hot drained potatoes and mash until mostly smooth. Stir in **1/8 cup half-and-half (2 tablespoons)** to create a soft, creamy texture. Fold in **1/2 cup peas**, **1/4 cup shredded cheese**, and **3 small eggs**, mixing well so the eggs are evenly distributed. Season the mixture with **1 pinch salt** and **1 pinch black pepper**, then add the cooked **bacon and vegetable mixture** from the skillet and stir until everything is thoroughly combined.
5. Assemble the cabbage potato pie Preheat the oven to **400°F**. Lightly grease a **large cast-iron skillet** with a little of the rendered bacon fat or a dab of the **4 tablespoons butter**. Arrange the blanched cabbage leaves in the skillet so they cover the bottom and sides, with extra leaves hanging over the rim so they can fold back over the filling. Spoon the mashed potato and bacon mixture into the center of the cabbage-lined skillet, pressing gently to form an even layer. Fold the overhanging cabbage leaves back over the top to encase the filling, then dot the top with the remaining **1 tablespoon butter**, sliced.
6. Bake, rest, and serve Place the skillet in the preheated **400°F** oven and bake for about **30 minutes**, or until the top of the cabbage is lightly browned and crisp in spots. Remove from the oven and let the cabbage smashed potato pie rest for about **15 minutes** to set. Run a knife around the edge if needed, then carefully invert onto a serving platter or slice directly from the skillet. Cut into wedges and serve warm.