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Categories:
green cabbage russet potatoes water cumin bay leaf salt cayenne pepper olive oil onions bacon parsley red wine vinegar
Viewed: 64 - Published at: 4 years agoIngredients
- 1 green cabbage
- 4 large russet potatoes
- 2 cups water
- 2 teaspoons cumin or caraway
- 1 bay leaf
- salt and pepper to taste
- 1/4 teaspoon cayenne pepper
- 1 tablespoon of olive oil
- 2 medium onions chopped
- 6 ounces of bacon, chopped
- 3 tablespoons of parsley
- 1/4 cup of red wine vinegar
Method
- 1. Cut cabbage into 1/8 inch strips. Wash and drain cabbage removing any thick ribs.
- 2. Peel and cut potatoes in 3/4 inch dice.
- 3. Put potatoes, salt, cumin, bay leaf in a large pot, cover and boil potatoes for 15 minutes or until just tender.
- 4. Add cabbage to pot. You want the cabbage to have some bite and most of the liquid to have cooked off.
- 5. In a medium size pan, fry bacon until golden, add onions and cook until bacon is crisp and onions caramelized (about 20 minutes). Add red wine vinegar to bacon. Remove from heat and pour off most of fat.
- 6. To assemble: the cabbage should be only moist. If there is too much liquid raise heat and cook it off. Remove from heat, add cayenne, bacon mixture, and parsley.
