Zemiaková baba: sheet-pan potato bake with leftover braised cabbage and bacon

Tip: tap a step to mark it as done.

1. Squeeze the braised cabbage well or let it drain, then chop it into smaller pieces if needed.

2. Peel the potatoes, grate them coarsely, and gently squeeze out the excess liquid.

3. Add the cabbage, eggs, marjoram, pressed garlic, flour, pepper, and salt as needed to the potatoes.

4. Cut about two-thirds of the bacon into small pieces and stir into the mixture.

5. Thoroughly grease a sheet pan (about 35 × 40 cm) with lard or oil. Spread the mixture evenly in the pan and arrange the remaining bacon on top.

6. Bake in a preheated conventional oven (top and bottom heat) at 200 °C (400 °F) for 35–45 minutes, until the top is golden and the edges are crisp. Slice and serve.

Tip: The most important thing is to drain the cabbage really well; otherwise, the potato bake will stay wet in the middle. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Vláčna zemiaková baba na plechu s dusenou kapustou a slaninou: keď vám od obeda zvýši kapusta