Cabbage And Potatoes

Course : Cabbage
Serves: 8
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1 1/2 kilograms cabbage
70 grams bacon fat or butter
2 medium Onions -- (chopped)
1 dash water or beer
15 milliliters wine vinegar
3 medium white potatoes -- (washed and diced)

Preparation / Directions:

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, z(gaa 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). Author's Notes: With a nod toward Nancy Mintz who reminded me how good cabbage can be, especially in the winter time when other fresh veggies are scarc

4 Kitchen's say:
  (3 1/4 1/2 Stars!)
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