Adventures in Cabbageland Part 2: Cabbage and Potatoes

For my second adventure in cooking cabbage, I kept it simple again with a classic cabbage and potato dish.  I added in some onions, and a little paprika to help brown everything and to add a hint of spicy flavor.  It makes a great side dish, but we ate it as an entree and it was pretty filling.  I’m looking forward to making this again once the weather turns chilly.

Ingredients:

3 tablespoons vegan butter
3 tablespoons olive oil
3 Yukon Gold potatoes, diced and sliced
1 white onion, diced
1 teaspoons salt
1 teaspoon black pepper
1 head cabbage, shredded (In my case, it was about 1/4 of our monster cabbage)
1 tablespoon red wine vinegar (I added a TBSP of apple cider vin as well)
1 to 2 tablespoons of lager and/or water (I added more beer than that. I liked the excuse to drink while cooking :)

Parika to taste

Directions:

1) Add vegan butter and olive oil to a medium sized pot or large frying pan, and allow to melt.

2) Add potatoes  and allow to become golden brown, about 10 to 15 minutes.

3) Add onion, salt, and pepper, mixing to combine. After the onions have become translucent, add the shredded cabbage. The cabbage will begin to wilt. As it does this, add the red wine vinegar and the lager and/or water. Simmer for 30 minutes.