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Cabbage & Potatoes

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Cabbage and Potatoes

Cabbage and Potatoes recipe

 

Yield

8 servings

Prep

30 min

Cook

45 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 pounds cabbage
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2 potatoes
washed and diced, white
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2 onions
chopped
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1 tablespoon white wine vinegar
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6 tablespoons bacon drippings
or butter, (or less)
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water
or beer
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Ingredients

Amount Measure Ingredient Features
1.4 kg cabbage
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2 each potatoes
washed and diced, white
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2 each onions
chopped
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15 ml white wine vinegar
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9E+1 ml bacon drippings
or butter, (or less)
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1 x water
or beer
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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).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 11625% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 38mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 22%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 112%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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