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Recipe for "cabbage-spuds"

NAME

     CABBAGE-SPUDS - Cabbage and Potatoes
     With a nod toward Nancy Mintz who reminded me how good  cab-
     bage  can be, especially in the winter time when other fresh
     veggies are scarce.

INGREDIENTS (Serves 8)

     1.5 kg    cabbage
     60-80 g   bacon fat or butter
     2         onions (chopped)
     a splash  water or beer (whatever you're drinking)
     15 ml     wine vinegar
     2-4       white potatoes (washed and diced-I like the  skins
               left on)

PROCEDURE

          (1)  Cut the cabbage in half and soak in  salted  water
               for 15 minutes.  Agitate and drain well. Shred the
               cabbage.
          (2)  Heat the bacon fat or  butter  in  a  large  heavy
               skillet  and  add  the  diced  potatoes. Cook over
               medium heat until lightly browned.
          (3)  Add 2 chopped onions and cook  until  transparent,
               about 5 minutes.
          (4)  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 15
               ml wine vinegar.
          (5)  Cover, with lid slightly askew,  and  simmer  over
               low heat until tender (about 30-45 minutes).

NOTES

     This recipe serves 8, and is good hot or cold.
     Like Nancy said, one cabbage goes a loooonnnngggg way, so  I
     usually use a quarter to a half a head when cooking for 2

RATING

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

CONTRIBUTOR

     Richard Newman-Wolfe
     University of Rochester, Computer Science Dept.
     nemo@rochester.UUCP