Cabbage & Potatoes

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).