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Cabbage And Potatoes
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.
“There is no love sincerer than the love of food.”
George Bernard Shaw, Irish playwright (1856-1950)
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