Cabbage & Potatoes
Cabbage and Potatoes recipe
Yield
8 servingsPrep
30 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
cabbage
|
|
| 2 |
potatoes
washed and diced, white |
|
|
| 2 |
onions
chopped |
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 6 | tablespoons |
bacon drippings
or butter, (or less) |
*
|
|
water
or beer |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
cabbage
|
|
| 2 | each |
potatoes
washed and diced, white |
|
| 2 | each |
onions
chopped |
|
| 15 | ml |
white wine vinegar
|
|
| 9E+1 | ml |
bacon drippings
or butter, (or less) |
*
|
| 1 | x |
water
or beer |
*
|
Directions
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, a 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 about 1 tablespoon wine vinegar.
Cover, with lid slightly askew, and simmer over low heat until tender (about 30 to 45 minutes).
