Irish Delight — Cabbage & Potatoes

     The last head of our homegrown cabbage went into this simple dish that reminded us of our trip to Ireland. 
     We ate similar dishes, however their recipes would have called for rashers (Irish bacon) and would probably have been accompanied by another potato dish.
     It is a simple skillet meal based on everyday ingredients.

Cabbage & Potatoes     Serves 2 to 3 as a main dish; more as a side dish
3 to 4 slices of bacon (regular or turkey), or use sliced smoked sausage
Olive oil
1 onion, coarsely chopped
2 garlic cloves, minced
Kosher salt
Coarse ground pepper
2 to 3 new potatoes – sliced very thin
½ head cabbage, cored & shredded – as thin as possible
¼ cup+ water
1 teaspoon to 1 tablespoon white vinegar
Fresh thyme – several sprigs stripped, if desired

1.     In a large skillet of pan, fry bacon in oil (if needed) on medium-heat, until about half-cooked.
2.     Add onions and continue to fry until the bacon is cooked and has rendered its fat. Near end of cooking period, add the garlic. Remove mixture to a bowl, leaving as much fat in the pan as possible.

3.     Fry potatoes, adding additional oil if/when needed, until lightly browned and crisp on the outside. Salt and pepper to taste.

4.     Add the shredded cabbage to the skillet or pan and mix with the potatoes. Add ¼ cup water and vinegar + fresh thyme. Add the lid and steam the mixture until cabbage is tender, about 10 minutes.

5.     Before ready to serve, re-add the onions and bacon; adjust seasoning as needed.

We served our Irish dish with grilled okra and sliced toamtoes.

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