Cabbage and Potatoes

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, a 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 about 1 T wine vinegar. Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes).

NOTES:

how good cabbage can be, especially in the winter time when other fresh veggies are scarce. This recipe serves 8, and is good hot or cold.

a quarter to a half a head when cooking for 2.

: Difficulty: easy. : Time: 30 minutes preparation, 45 minutes simmering. : Precision: no need to measure.

: Richard Newman-Wolfe : University of Rochester, Computer Science Dept.

Your Cabbage and Potatoes is ready. Happy cooking!