CABBAGE-SPUDS - Cabbage and Potatoes With a nod toward Nancy Mintz who reminded me how good cab- bage can be, especially in the winter time when other fresh veggies are scarce.
1.5 kg cabbage 60-80 g bacon fat or butter 2 onions (chopped) a splash water or beer (whatever you're drinking) 15 ml wine vinegar 2-4 white potatoes (washed and diced-I like the skins left on)
(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, 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 15 ml wine vinegar. (5) Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes).
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
Last modified: 9 May 2006 | 12 hits in May 2007 |