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As food bloggers, we take pride in our work…from conception to execution and, finally, to the presentation. This is a really good recipe with a slightly flawed execution. That happens sometimes. And I guess it’s better than having a good execution of a flawed recipe. Right?

Maybe you wouldn’t even know it was flawed if I didn’t say so, but I’m telling you because I want to share it. Perhaps you’ll take this idea and improve on it. If you do, please come back and let me know. It has all the components I love…great taste, texture and beautiful colors.

The inspiration for this recipe came from a dish I saw Tyler Florence prepare on his FoodNetwork show. He prepared a Caramelized Onion + Potato Tart (a/k/a Campfire Potatoes) which is basically caramelized onions and russet potatoes baked a la gallette in a skillet in the oven. It looked really good and gave me the inspiration for this dish.

The Plan. Instead of one large gallette, I was planning to make individual bundles/tarts and tie them up with scallions. But I didn’t think it through. When I tried to crisscross a few potato slices to fill and then fold over I could see they were not pliable enough. To accomplish this, it would probably work better if I had semi-cooked the potato (and, by then, I didn’t feel like it).

So I went with the gallette idea and laid out the slices in a square, added the cabbage, and sort of basket wove the top layer. Before putting it in the oven, I brushed the top with olive oil, sprinkled salt and grated nutmeg.

Ingredients
red cabbage shredded
red onion sliced thin
garlic minced
olive oil
dried plum chopped (or a few raisins)
a few chopped almonds
parsley chopped
chicken broth to moisten
drizzle of balsamic vinegar
S+P
sweet potato sliced longwise on mandolin
lime
scallion

Saute onions and garlic in a little olive oil and then add cabbage. Add a little chicken broth to cook down cabbage. I added prune for sweetness (I didn’t have any raisins) and a few chopped almonds for crunch. When the cabbage was tender, I added a drizzle of balsamic vinegar to continue the caramelization and set the skillet aside. Add chopped parsley and adjust s+p. Layer with potatoes and bake at 350 degrees till potatoes are tender and starting to brown on edges.

The execution…and the flaw. It fell apart as I lifted it out the baking dish so there went Plan 2 of cutting perfect little squares. But, trust me, this was such a delicious combination of flavors that I’ll definitely be doing it again. I served it alongside a lemon-baked chicken but it would make a great side for pork too.Finishing Touch: Chopped scallion and squeeze of fresh lime.