Amy Tornquist's grandmother used to prepare a version of this dish for Sunday lunch with baby cabbages and freshly dug new potatoes, all tossed in bacon fat and ham stock. In her own version, Tornquist adds garlic and cream, with dollops of farmer cheese on top.
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
2 pounds red potatoes, cut into 1-inch cubes
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound lean slab bacon, sliced 1/4 inch thick and cut into 1-inch pieces
1 pound green cabbage, cored and thinly sliced (8 cups)
2 garlic cloves, minced
1/2 cup heavy cream
One 7 1/2-ounce package of farmer cheese
Preheat the oven to 425°. Spread the potatoes on 2 large, rimmed baking sheets. Pour 1 tablespoon of olive oil over each pan and toss to coat the potatoes; season with salt and pepper. Roast the potatoes for about 25 minutes, until browned on the bottom and tender. Remove the potatoes from the oven. Preheat the broiler.
Meanwhile, in a large, deep ovenproof skillet, heat the remaining 1 teaspoon of olive oil. Add the bacon and cook over moderate heat until lightly browned, about 4 minutes. Add the cabbage, cover and cook, stirring a few times, until tender, about 12 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Stir in the roasted potatoes, season with salt and pepper and add the cream. Simmer for 1 minute. Dollop the farmer cheese all over the top and broil for 1 minute, or until the cheese is browned. Serve right away.