CABBAGE AND POTATOES

Cabbage and Potatoes

With a nod toward Nancy Mintz who reminded me how good cabbage can be, especially in the winter time when other fresh veggies are scarce.

Ingredients

(Serves 8)

3 lb cabbage
4-6 Tbsp bacon fat or butter
2 onions (chopped)
a splash water or beer (whatever you're drinking)
1 Tbsp wine vinegar
2-4 white potatoes (washed and diced!I like the skins left on)

Procedure

Cut the cabbage in half and soak in salted water for 15 minutes. Agitate and drain well. Shred the cabbage.
Heat the bacon fat or butter in a large heavy skillet and add the diced potatoes. Cook over medium heat until lightly browned.
Add 2 chopped onions and cook until transparent, about 5 minutes.
Add cabbage and toss well with two wooden spoons, \(gaa la stir-fry. When the cabbage starts to wilt, add salt and freshly-ground black pepper to taste and a splash of that beer in your left hand and 1 Tbsp wine vinegar.
Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes).

Notes

This recipe serves 8, and is good hot or cold.

Like Nancy said, one cabbage goes a loooonnnngggg way, so I usually use a quarter to a half a head when cooking for 2

Rating

Difficulty: easy.
Time: 30 minutes preparation, 45 minutes simmering.
Precision: no need to measure.

Contributor

 
Richard Newman-Wolfe 
University of Rochester, Computer Science Dept. 
nemo@rochester.UUCP

Recipe last modified: 31 Jan 85

Original header

Path: decwrl!recipes
From: nemo@rochester (Richard Newman-Wolfe)
Newsgroups: mod.recipes
Subject: RECIPE: Cabbage and potatoes
Message-ID: <3006@decwrl.DEC.COM>
Date: 16 May 86 03:38:04 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Rochester, Computer Science Dept.
Lines: 59
Approved: reid@glacier.ARPA

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