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Ingredientes
- 3 lb Cabbage
- 2 x White potatoes (up to 4, washed and diced, I like the skins left on)
- 2 x Onions (minced)
- 1 Tbsp. Wine vinegar
- 6 Tbsp. Bacon fat or possibly butter (or possibly less) Splash water or possibly beer (whatever you're drinking)
Direcciones
- Cut the cabbage in half and soak in salted water for 15 min. Agitate and drain well. Shred the cabbage.
- Heat the bacon fat or possibly butter in a large, heavy skillet and add in the diced potatoes. Cook over medium heat till lightly browned. Add in 2 minced onions and cook till transparent, about 5 min.
- Add in cabbage and toss well with two wooden spoons, a la stir-fry. When the cabbage starts to wilt, add in salt and freshly-grnd black pepper to taste and a splash of which beer in your left hand and about 1 Tablespoons wine vinegar.
- Cover, with lid slightly askew, and simmer over low heat till tender
- (about 30-45 min).
- 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 warm or possibly cool.
- * 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 min preparation, 45 min simmering.
- Precision: no need to measure.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 8 servings | |
| Calories 168 | |
| Calories from Fat 88 | 52% |
| Total Fat 9.84g | 12% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 43mg | 2% |
| Potassium 485mg | 14% |
| Total Carbs 18.57g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 6.02g | 4% |
| Protein 2.91g | 5% |
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