Cabbage & Potatoes

3 lb Cabbage
2 White potatoes (up to 4, washed and diced)
2 Onions (chopped)
1 tbsp Wine vinegar
6 tbsp Bacon fat or butter(cooked with veggie bacon)
Splash water or beer (whatever you're drinking)

The recipe yield is: 8 Servings

Cut the cabbage in half and soak in salted water for 15 minutes.

Agitate and drain well.
Shred the cabbage.

Heat the bacon fat or butter in a large, heavy skillet and add
the diced potatoes.

Cook over medium heat until lightly browned.

Add 2 chopped onions and cook until transparent, about 5
minutes.

Add cabbage and toss well with two wooden spoons, a la stir-fry.

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.

Cover, with lid slightly askew, and simmer over low heat until
tender (about 30-45 minutes).