3 lb. cabbage
6 Tbsp. bacon fat or butter
2 onions (chopped)
a splash water or beer (whatever you're drinking)
1 Tbsp. wine vinegar
4 white potatoes (washed and diced, skins left on)
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, à 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 1 Tbsp wine vinegar. Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes).
Makes 8 servings.
“For me, a plain baked potato is the most delicious one....It is soothing and enough.”
M.F.K. Fisher (1908-1992)
Arugula, also known as rocket, rucola, and roquette, is a spicy, bitter, and peppery salad green with diverse culinary uses. Arugula originated in the Mediterranean and has been a long time favorite in Italian cooking. The ancient Romans ate it for good luck. It was also an ingredient in various aphrodisiac potions throughout the ages.
