Merlot Gravy Fried Trinity Potato Balls on Milk Braised Cabbage

I look forward to this recipe every St. Patricks Day!! It's our tradition! Sometimes it accompanies Corn Beef and sometimes it appears in a bowl as a larger portion. This is one of my all time favorite personal recipes!! 

First, let's get a big pot. Peel and rough chop the potatoes and add to pot. Add 1 tsp salt. Fill with water to cover potatoes about 1 inch over the top layer. Turn stove on high and bring to boil. Boil for 15-20 min or until fork tender. 

While you are waiting on the potatoes,  chop onion, celery, and bell pepper. Dice the garlic and cube the country ham. Tip: I have used cooked bacon in place of ham before and it's wonderful too. Grate the cheese, and set all to the side. 

Cut cabbage into ribbons and place in a big pot. Season with 1 tsp salt, 1/2 tsp pepper and garlic powder. Pour milk over cabbage and toss to coat. Add 4 TBS butter. Turn the eye on low and slowly cook until cabbage is tender, stirring every 10 min. Taste and adjust salt and pepper to preference.

While the cabbage cooks, cook the reserved veggies and ham. In a skillet heat olive oil over med heat. Add holy trinity (celery, onion and bell pepper) and cook until tender. Season with 1/2 tsp salt 1/4 tsp black pepper. Add garlic and cubed ham and cook all until vegetables and ham char just a bit. 

The potatoes should be soft now. Drain and add back to pot. Mash with a potato masher. Add 1 TBS Butter and cheese. Mix to incorpate and melted. Add cooked vegetables and ham from skillet,  2 TBS heavy cream. Mix to incorporate.

In a deep skillet heat 1 inch of oil to 350 degrees F. On the counter set out 3 shallow dishes, like pie pans. Add 1 cup of all purpose flour to one, 2 scrambled eggs to the second one, and 2 cups of panko to the third. With an ice scream scooper, scoop out the potato mixture. Pack it firm with your fingers and release it into all purpos flour. Roll it around in the flour to lightly coat, tap off access and egg to raw scrambled eggs to coat. Next, add to panko and roll around to evenly coat. Tap to remove access. Add to 350 degree F oil and rotate sides until all is golden brown. Repeat process with all if the potato mixture working with 2 or 3 at a time and making sure oil stays around 350 degrees F between batches.

Finally, make gravy!! 😁 Add 4 TBS butter to a small pot and melt over med heat. Add flour and whisk until it starts to bubble. Add beef broth and merlot slowly, continuously whisking. Add onion powder, garlic powder, black pepper and Worcestershire. Whisk constantly until desired thickness. Taste and add salt. Salt will depend on your preference because store bought is so salty. I use homemade so I typically add more salt. Gravy mix packets are gross to me, but if you are ok with them just add merlot. 

Taste the cabbage to make sure it's tender. Now let's plate!!! Spoon up a heaping mound of the Milk Braised Cabbage. Top with Fried Trinity Potato Balls and smother with the Merlot Gravy.   Enjoy with a Guinness!! 

"Wherever you go and whatever you do, may the luck of the Irish be there with you." -Irish proverb

INGREDIENTS:

4 large potatoes, peeled and rough chopped

1 celery stick, chopped fine

1/2 bell pepper, chopped fine

1/2 white onion, chopped fine

1 garlic clove, diced

1/4 lb country ham, cubed

1 cup Irish Cheddar, grated

1 cabbage head, cut into ribbons

5 TBS butter, divided 

2.5 tsp salt, divided 

3/4 tsp black pepper, divided 

1/4 tsp garlic powder

1 cup milk

2 TBS heavy cream

1 cup of all purpose flour

2 eggs, scrambled raw

2 cups panko

MERLOT GRAVY:

4 TBS butter

2 tsp all-purpose flour

1/2 cup of beef broth, warm

1/2 cup merlot

1 tsp onion powder

1/2 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp Worcestershire 

Serves 4