nemo@rochester.UUCP (Wolfe) (01/31/85)
(with a nod toward Nancy Mintz who reminded me how good cabbage can be, especially in the winter time when other veggies are scarce) Cabbage and Potatoes 1 3-lb cabbage 4 - 6 Tbsp bacon fat or butter 2 onions, chopped a splash of water or beer wr whatever you're drinking.... 1 Tbsp wine vinegar 2 - 4 white potatoes, washed and diced (I like the skins left on) Cut the cabbage in half and soak in salted water for 15 minutes. Agitate and drain well. Shred the cabbage. Heat 4 to 6 tablespoons of bacon fat or butter in a large heavy skillet and add the diced potatoes. Cook over medium high 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 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 tablespoon wine vinegar. Cover ,with lid slightly askew, and simmer over low heat until tender (about 30 - 45 minutes). 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. Enjoy, Nemo