Cabbage and Potatoes
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- 3 lb
- potatoes, diced
- 6 Tbsp
- bacon fat
- onions, chopped
- salt and pepper to taste
- splash of water
- 1 Tbsp
- wine vinegar
1Cut the cabbage in half and soak in salted water for 15 minutes.
2Agitate and drain well.
3Shred the cabbage.
4Heat the bacon fat in a large, heavy skillet and add the diced potatoes.
5Cook over medium heat until lightly browned.
6Add 2 chopped onions and cook until transparent, about 5 minutes.
7Add cabbage and toss well with two wooden spoons, a la stir-fry.
8When the cabbage starts to wilt, add salt and freshly-ground black pepper to taste and a splash of water and about 1 tablespoon wine vinegar.
9Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes).