What can I say..can't help it :roll: KAHUNA
HUNTER'S CABBAGE
INGREDIENTS
1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices
4 slices bacon, cut into 2-inch pieces
3 large potatoes, thickly sliced
1 small to medium head cabbage, cut into thin wedges
2 tablespoons flour
Salt and pepper to taste
1 tablespoon cider or red wine vinegar (I prefer red wine vinegar with
cabbage)
1 cup sour cream (garnish)
Caraway seed (optional garnish)
In a large skillet over medium heat, brown the bacon and knockwurst. Add =
the sliced potatoes and just enough water to make some steam; cook about =
15 minutes. Add the cabbage wedges. Sprinkle with the flour, salt, =
pepper and vinegar and stir to combine. Cook until cabbage is tender, =
about 45 minutes, adding more water if needed. Serve immediately, =
passing sour cream and caraway seeds.
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HUNTER'S CABBAGE
INGREDIENTS
1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices
4 slices bacon, cut into 2-inch pieces
3 large potatoes, thickly sliced
1 small to medium head cabbage, cut into thin wedges
2 tablespoons flour
Salt and pepper to taste
1 tablespoon cider or red wine vinegar (I prefer red wine vinegar with
cabbage)
1 cup sour cream (garnish)
Caraway seed (optional garnish)
In a large skillet over medium heat, brown the bacon and knockwurst. Add =
the sliced potatoes and just enough water to make some steam; cook about =
15 minutes. Add the cabbage wedges. Sprinkle with the flour, salt, =
pepper and vinegar and stir to combine. Cook until cabbage is tender, =
about 45 minutes, adding more water if needed. Serve immediately, =
passing sour cream and caraway seeds.
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