Categories: Vegetables, Usenet 
      Yield: 8 servings 
  
      3 lb Cabbage 
      2    White potatoes (up to 4, 
           -washed and diced; I like 
           -the skins left on) 
      2    Onions (chopped) 
      1 T  Wine vinegar 
      6 T  Bacon fat or butter 
           -(or less) 
           Splash water or beer 
           -(whatever you're 
           -drinking) 
  
  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: 
   
  *  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 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. 
   
  : Difficulty:  easy. 
  : Time:  30 minutes preparation, 45 minutes simmering. 
  : Precision:  no need to measure. 
   
  : Richard Newman-Wolfe 
  : University of Rochester, Computer Science Dept. 
  : nemo@rochester.UUCP 
   
  : Copyright (C) 1986 USENET Community Trust