| 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>
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”