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Cabbage & Potatoes
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Rating: 4.1/5 (55 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Irish
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 140
% Daily Value**
Total Fat 9g
Saturated Fat 6g
Unsaturated Fat 0g
Cholesterol 23mg
Sodium 77mg
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars 3g
Protein 2g
Vitamin A  7%Vitamin C  51%
Calcium  3%Iron  3%
Potassium  11%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cabbage & Potatoes

Recipe Tags: Vegetable Recipes

Date Added: November 10, 2014
Its a delicious recipe and very good to eat. One can make it very easily.


3 lb Cabbage
2 White Potatoes (up to 4 washed and diced)
2 Onions chopped
1 tablespoon White Wine Vinegar
6 tablespoons Butter
1 tablespoon Beer
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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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