Veggie Box Potatoes, cut into 2" pieces
1 tsp kosher salt, divided, plus more
4 Tbsp unsalted butter, divided
1 head Veggie Box Cabbage
Optional: 3 thick-cut bacon slices (about 3 oz.), finely chopped
1/2 Veggie Box Red onion, thinly sliced
2 Tbsp apple cider vinegar
1 tsp thyme leaves
1 tsp freshly ground black pepper
2 large eggs
3/4 cup heavy cream
1 1/4 cups coarsely shredded sharp cheddar, preferably Irish

1 tsp kosher salt, divided, plus more 4 Tbsp unsalted butter, divided 1 head Veggie Box Cabbage 1/2 Veggie Box Red onion, thinly sliced 2 Tbsp apple cider vinegar 1 tsp thyme leaves 1 tsp freshly ground black pepper 2 large eggs 3/4 cup heavy cream 1 1/4 cups coarsely shredded sharp cheddar, preferably Irish

Preheat oven to 400°F. Place potatoes in a medium pot, season with salt then bring to a boil. Once boiling reduce heat to low and cook until fork-tender, 20–25 minutes. Drain, then return potatoes to pot with 2 Tbsp. butter. Meanwhile, trim base of cabbage, and pull off 10 outer leaves, being careful not to tear them- cut out any tough ribs. Cook leaves in a large pot of salted boiling water until tender, about 8 minutes. Transfer to bowl of ice water and let cool. Pat dry then thinly slice remaining cabbage. If using bacon, cook in a 10" ovenproof skillet until beginning to crisp. Add sliced cabbage and onion (if not using bacon heat oil in pan first) and cook until starting to caramelize, about 20-25 minutes. Add vinegar, thyme, pepper, and 1/2 tsp salt. Remove from heat. Meanwhile, mash potatoes until soft. Whisk eggs and cream then add to potatoes and mix to combine. Add cabbage/bacon mixture, cheese, and 1/2 tsp salt- mix well. Wipe out and reserve skillet. Break up 1 Tbsp butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges. Scrape in potato mixture and spread out to the edges, flattening out evenly. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top. Roast cabbage pie until lightly browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges. Enjoy!