** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the cabbage in half and soak in salted water for 15 minutes. Agitate and drain well.
2. Shred the cabbage.
3. Heat the bacon fat or butter in a large, heavy skillet and add the diced potatoes. Cook over medium heat until lightly browned.
4. Add 2 chopped onions and cook until transparent, about 5 minutes.
5. Add cabbage and toss well with two wooden spoons, a la stir-fry.
6. 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.
7. Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes).
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Dietary Notes:
This recipe is very low-sodium with 77mg per serving
This recipe is high in Vitamin C with 51% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Gluten, Potato, Sulfites, Cabbage, Alcohol, Vinegar, Onion allergies.
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