Cabbage And Potatoes

Meal-Master Export Format

Title: Cabbage And Potatoes

Categories: vegetables

Yield: 8 servings

3 lb cabbage

2 white potatoes

-washed and; i like the skin

2 onions (chopped)

1 tb wine vinegar

6 tb bacon fat or butter

-less)

1 splash water or beer

-(whatever you'

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 T wine vinegar.

Cover, with lid slightly askew, and simmer over low heat until tender

30-45 minutes

NOTES:

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. 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.

: Difficulty: easy.

30 minutes preparation,

45 minutes simmering.

: Precision: no need to measure.

: Richard Newman-Wolfe

: University of Rochester, Computer Science Dept.

: nemo

rochester.UUCP

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