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Ingredientes
- 8 Tbsp. Unsalted butter
- 2 lrg Onions, thinly sliced
- 3 c. Cabbage thinly sliced
- 2 lb Russet potatoes, peeled, cut in 1" chunks
- 1/4 c. Half and half
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. Vegetable broth
Direcciones
- Heat half of butter in heavy large skillet over medium heat. Add in onions, cabbage, and large healthy pinch of salt. Cook till vegetables are deep brown, scraping bottom of pan frequently, about 40 min. Season with salt and pepper.
- Preheat oven to 375#161#F. Steam potatoes till tender, about 20 min.
- Transfer to a large bowl. Add in remaining butter and half and half and mash potatoes. Season with salt and pepper. Mix 1 c. onion mix into potatoes. Mound potato mix in shallow casserole.
- Add in vinegar and broth to remaining onion mix in skillet. Stir over high heat till liquid is almost completely evaporated, about 1 minute. Spoon onion mix over potatoes. Bake till very warm, about 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 444 | |
| Calories from Fat 220 | 50% |
| Total Fat 25.08g | 31% |
| Saturated Fat 15.76g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 48mg | 2% |
| Potassium 1164mg | 33% |
| Total Carbs 51.12g | 14% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.05g | 4% |
| Protein 6.97g | 11% |
