Vegetables
Eastern European Cabbage ∙ Potatoes
Servings: 4Equipment
- grater
- skillet
Ingredients
- 1 slice thick cut bacon, chopped
- 1 8 oz. can sauerkraut, rinsed or ¼ cabbage, thinly sliced
- 1 potato, shredded and rinsed until the water is clear
- ½ carrot, shredded
- ½ onion, shredded
- 1 clove garlic, chopped
- ½ tsp. cider vinegar
- 1 egg, beaten
- ⅓ cup flour
- 1 tsp. horseradish
- ½ tsp. salt
- ¼ tsp. coarse pepper
- 2 Tbsp. cooking oil or butter
Instructions
Prep
- Shred the cabbage, onion, and carrot.
- Shred the potato and rinse until the water is clear to remove excess starch.
- Squeeze the shredded potato dry in a cloth towel and add the potato to a mixing bowl.
Sauté
- Brown the chopped bacon in a skillet on a medium heat until it is brown, but not over done.
- Remove the bacon and set aside.
- Add the shredded onions and carrots to the bacon drippings and sauté.
- Add the garlic and sauté for 1 minute.
- Add the cabbage to the skillet and stir.
- Add cider vinegar and reduce for 15 minutes or until tender.
Cook
- Add the cabbage mix to the bowl with the potatoes.
- Add the flour, egg, bacon, horseradish, salt, and pepper and combine.
- Add oil or butter to the pan, then add the potato and cabbage mix to the pan for one large pie. Optionally, make smaller portions and fry up individually-sized cakes.