| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | French/prov, Autumn, Vegetables/, Winter | 4 | Servings |
INGREDIENTS
| 8 | tb | Unsalted butter |
| 2 | lg | Onions, thinly sliced |
| 3 | c | Cabbage thinly sliced |
| 2 | lb | Russet potatoes, peeled, cut in 1" chunks |
| 1/4 | c | Half and half |
| 2 | tb | Red wine vinegar |
| 1 | tb | Vegetable broth |
INSTRUCTIONS
Melt half of butter in heavy large skillet over medium heat. Add onions, cabbage, and large pinch of salt. Cook until vegetables are deep brown, scraping bottom of pan frequently, about 40 minutes. Season with salt and pepper. Preheat oven to 375#161#F. Steam potatoes until tender, about 20 minutes. Transfer to a large bowl. Add remaining butter and half and half and mash potatoes. Season with salt and pepper. Mix 1 cup onion mixture into potatoes. Mound potato mixture in shallow casserole. Add vinegar and broth to remaining onion mixture in skillet. Stir over high heat until liquid is almost completely evaporated, about 1 minute. Spoon onion mixture over potatoes. Bake until very hot, about 20 minutes. Nutr. Links: 0 0 0 4796 0 0 0 Per serving: 397 Calories; 26g Fat (58% calories from fat); 5g Protein; 37g Carbohydrate; 71mg Cholesterol; 328mg Sodium Recipe By: Bon Appetit/September 1993 Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 17:39:30 -0400 From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
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