Recipe - Cabbage And Potatoes

3 pound Cabbage
2 White potatoes (up to 4,
washed and minced ; I like
the skins left on)
2 Onions (chopped)
1 tablespoon Wine vinegar
6 tablespoon Bacon fat or butter
(or less)
Splash water or beer
(whatever you're
drinking)

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 minced
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 stirfry. When the
cabbage starts to wilt, add salt and freshlyground 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 3045 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 NewmanWolfe
: University of Rochester, Computer Science Dept.
: nemo@rochester.UUCP

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini