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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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 T wine vinegar.
Cover, with lid slightly askew, and simmer over low heat until tender
(about 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.
: Time: 30 minutes preparation, 45 minutes simmering.
: Precision: no need to measure.
: Richard Newman-Wolfe
: University of Rochester, Computer Science Dept.
: nemo@rochester.UUCP
: Copyright (C) 1986 USENET Community Trust
Ingredients:
3 Pound(s) Onion, diced very fine
2 White potatoes (up to 4, washed and diced; I like the skins left on)
2 Onions (chopped)
1 Tablespoon(s) Wine vinegar
6 Tablespoon(s) Bacon fat or butter (or less) |
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