| 1 | Cut the cabbage in half and soak in salted water for 15 minutes. |
| 2 | Agitate and drain well. |
| 3 | Shred the cabbage. |
| 4 | Heat the bacon fat or butter in a large, heavy skillet and add the diced potatoes. |
| 5 | Cook over medium heat until lightly browned. |
| 6 | Add 2 chopped onions and cook until transparent, about 5 minutes. |
| 7 | Add cabbage and toss well with two wooden spoons, a la stir-fry. |
| 8 | 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. |
| 9 | Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes). |
| 10 | 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. |
| 11 | This recipe serves 8, and is good hot or cold. |
| 12 | * like nancy said, one cabbage goes a loooonnnngggg way, so i usually use a quarter to a half a head when cooking for : difficulty: easy. |
| 13 | : time: 30 minutes preparation, 45 minutes simmering. |
| 14 | : precision: no need to measure. |
| 15 | : richard newman-wolfe : university of rochester, computer science dept. |
