| CABBAGE AND POTATOES |
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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) |
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PROCEDURE (1) Cut the cabbage in half and soak in salted water for 15 minutes. Agitate and drain well. Shred the cabbage. (2) Heat the bacon fat or butter in a large heavy skillet and add the diced potatoes. Cook over medium heat until lightly browned. (3) Add 2 chopped onions and cook until transparent, about 5 minutes. (4) Add cabbage and toss well with two wooden spoons, à 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. (5) Cover, with lid slightly askew, and simmer over low heat until tender (about 30–45 minutes). |
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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 |
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RATING Difficulty: easy. Time: 30 minutes preparation, 45 minutes simmering. Precision: no need to measure. |