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Country Fried Cabbage and Red Potatoes

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Submitted by: cherylptw373316

 

A savory combination of cabbage, baby red potatoes and carrots sauteed with a little ham and bacon fat for flavor.
 

Ingredients

  • 3 tablespoons rendered bacon fat
  • 1 medium head cabbage, cored and roughly cut
  • 1 pound baby red potatoes, halved
  • 1 medium red onion, roughly chopped
  • 2 cloves garlic, chopped
  • 3 cups vegetable stock
  • 1 1/2 cups sliced carrots, cut on the bias about 1/4 inch thick
  • 1/4 cup ground country ham
  • 1-2 teaspoons vegetable sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons parsley leaves, chopped

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Method

Add bacon fat to a 4 quart Dutch oven and over low heat, stir in cabbage. Cook cabbage, stirring occasionally, for five minutes. Stir in potatoes and onions then continue cooking another three minutes. Add garlic and vegetable stock then bring saucepan to a simmer and cover. Cook five minutes, remove cover and stir in carrots, ground ham, vegetable sea salt and pepper. Stir well, then cover once again, cooking another 5-8 minutes or until potatoes are tender. To serve, spoon vegetables into a serving bowl, ladle some juice over the top then garnish with parsley.

 

Notes:

 

Number of Servings: 8

 

Submitted by: cherylptw373316 ()

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