Thursday, July 16, 2009

Cabbage and Potatoes

This is what ancient European Peasant food looks like, and it is delicious.

2 pounds creamer potatoes, any variety
1/4 cup olive oil

2 tsp. caraway seeds
1 bulb organic garlic, grated
sea salt to taste

fresh ground pepper to taste
3/4 cup worcestershire sauce

1/4 cup vinegar of your choice, if you like your cabbage a little sour, I used malt vinegar (optional)

water for the amount of broth you desire, I ended up using 3 cups water

1 Head of organic Cabbage, sliced thinly

Pour the olive oil in the bottom of a hot dutch oven. Leaving the heat at it's highest setting, dump in the creamer potatoes and cover. Let them brown and steam simultaneously for about 10 or 15 minutes, stirring occasionally. Reduce the heat.

Standing as far back as you can from the stove, gradually pour in a cup or two of water, then add the worcestershire sauce and the other seasonings.

Cover the dutch oven and bring it to a boil.

Now begin adding the cabbage, a handful at a time, if the pot seems stuffed before you are done adding cabbage. Cram the lid down on it and let it cook until the cabbage has shrunk some, then turn it so the cooked portion is on top, and press it down a little more, then cram the remaining cabbage on top of that and cover it. Every few minutes you can work the uncooked portion down, and the cooked portion up to the top, with your wooden spoon.

Cover the dutch oven and slide it into a pre-heated 350 degrees farenheit oven and continue to cook for an hour or two more.

You can add another cup of water anytime you think your pot looks in need of more liquid. I used only 3 cups of water and it was delicious.

Serve with rye or pumpernickle bread on the side. YUMMY. I am so crazy about cabbage lately I am thinking of changing my middle name. LOL. Just kidding.

This recipe was traditionally made with butter or animal fat, but I used olive oil instead.

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"If it ain't simple, I don't cook it."