A traditional English folk recipe adapted to be SOS free by Joan H Riley. Featured on Tuesdays with Thomas on 1/19/21.
- 2 cups potatoes mashed (Yukon golds or russets)
- 1 onion, medium, chopped
- 2 cups cabbage, chopped or shredded
- 1/2 cup Premium White Balsamic
- Add 2 or 3 tablespoons of White Balsamic Vinegar to a large frying pan over medium heat.
- Add the chopped onion and fry gently until soft and translucent. Add more White Balsamic as needed to keep onions from burning.
- Put the cabbage in the skillet and cover. Let it cook and wilt for a few minutes, stirring a couple of times.
- Fold in the mashed potatoes into the onion-cabbage mixture with a generous addition of vinegar.
- When the mashed potatoes are heated through, press the mixture into the pan for a minute or so. You are aiming to brown (but not burn) the bottom.
- Flip over to incorporate the brown bits into the mix and brown the bottom again. Repeat as desired.
- Serve with a finishing dressing of White Balsamic vinegar.
Variation: A cup or so of additional chopped vegetables may be added before step 4. (Peas, kale, carrots, garlic and/or Brussel sprouts.) This is a great place to use left over cooked veggies.