My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, June 29, 2010

Cabbage and Potatoes

Why do I always think of Cabbage and Potatoes as a winter dish? Now is the time when the cabbage is fresh in the garden and the new potatoes are just coming out of the ground.

Cabbage and Potatoes
2 servings
print recipe

4 medium potatoes, peeled and cut into chunks (about 1-inch)
3/4 pound green cabbage, sliced thin
1/2 +4 tablespoons water
1/2 cup milk
3 green onions, chopped
3/4 stick unsalted butter, softened

Cook potatoes in salted water; drain and mash and set aside. Combine cabbage and water in a large skillet. Cook about 15 minutes or until almost all of the liquid has evaporated. Combine potatoes and cabbage. Combine milk, onions, and 3/4 of the softened butter in a medium saucepan and heat to a boil; stir and pour over cabbage and potato mixture. Stir to combine all ingredients. Place in a bowl. Make a well in the center of mixture; melt remaining butter and pour into well. Serve hot.

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