Recipe courtesy of Robert Irvine
Episode: Circus Juggling
Faux Pierogi over Cabbage and Potatoes O'Brien
Total:
1 hr 40 min
Active:
30 min
Yield:
6 servings
Level:
Advanced
Total:
1 hr 40 min
Active:
30 min
Yield:
6 servings
Level:
Advanced

Ingredients

Potatoes O'Brien:
  • 3 large white potatoes, diced into 1-inch cubes
  • 2 tablespoons grapeseed oil
  • 1 red bell pepper, stem and seeds removed and diced
  • 1 green bell pepper, stem and seeds removed and diced
  • 1 large white onion, diced
  • Salt and freshly ground black pepper
Ravioli and cabbage (*See Cook's Note):
  • 12 large round ricotta stuffed ravioli*
  • 1 pound mini-cheese ravioli*
  • 1 pound medium round spinach ravioli *
  • 1/2 head red cabbage, chopped in a food processor**
  • 1/2 head green cabbage, chopped in a food processor **
  • Salt and freshly ground black pepper
  • 1/4 cup grapeseed oil

Directions

Bring a pot of water to boil for the potatoes and boil until tender. Drain well, cover and set aside.

Bring a separate pot of water to boil for each of the types of ravioli since their cooking times will vary. Boil the ravioli until they rise to the top and using a slotted spoon remove to drain. Toss with 1 to 3 tablespoons of the grapeseed oil as needed, to keep them from sticking, (reserving the other tablespoon). Cover and set aside.

To saute the cabbage and pierogi, heat 1 of the remaining tablespoons of grapeseed oil in a large saute pan over medium heat. Add the white cabbage and season with salt and pepper. If using red cabbage also, heat another of the remaining tablespoons of grapeseed oil in a separate large saute pan over medium heat, add the red cabbage, season with salt and pepper. Let the cabbage cook until very tender and until it begins to "sweeten." When the cabbage is tender, remove the cabbage to a bowl, add the ravioli to the same pan and saute very briefly.

To finish the Potatoes O'Brien, while the cabbage is sauteing, heat the oil in a large saute pan and saute the bell peppers and onion until the onion turns translucent. Stir in the par-boiled drained potatoes and season with salt and pepper.

Place some Potatoes O'Brien in the middle of a serving plate and spoon alternate portions of green cabbage and red cabbage around the potatoes. Top with pierogi.

Cook's Note

*Since each of the ravioli will have to be boiled separately because of varying cooking times, you may want to use 3 pounds of a single type instead. **Since the cabbage will have to be sauteed in 2 separate pans to keep the red cabbage from turning green, you may want to consider simplifying things by substituting 1 head of a single type of cabbage.

IDEAS YOU'LL LOVE

Potatoes O'Brien

Cabbage Pierogi

Recipe courtesy of Martha Stewart

Salmon over Sweet and Sour Cabbage

Recipe courtesy of Good Housekeeping

Braised Cabbage, Carrots and Potatoes

Recipe courtesy of Miriam Garron

Pizzocheri with Savoy Cabbage, Potatoes and Bitto

Recipe courtesy of Mario Batali

New York Strip Steak with Sauce Robert over Baby Potatoes

Seared Salmon over Risotto Style Potatoes and Corn

Emeril's Chili Over Crispy Potatoes and Crumbled Blue Cheese

Recipe courtesy of No Author

Grilled Porterhouse with Over-Stuffed Baked Potatoes

Recipe courtesy of No Author

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c