*  Exported from  MasterCook  *

                          CABBAGE AND POTATOES

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Usenet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3       lb           Cabbage
  2                    White potatoes (up to 4,
                       -washed and diced -- I like
                       -the skins left on)
  2                    Onions (chopped)
  1       T            Wine vinegar
  6       T            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 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.
 : [email protected]

 : Copyright (C) 1986 USENET Community Trust



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