POTATOES WITH CABBAGE

It has been difficult finding green vegetable recipes for German food. There are however, lots of recipes for potatoes, beets, and cabbage. I've been trying to eat less carbs, but I will have to make an exception this month with potatoes - at least, they are healthier than pasta and bread. And I do love them.

The original recipe calls for savoy cabbage. I used regular cabbage because I don't care for savoy, unless it is in Asian food.

Serves 6 to 8

3 Yukon Gold potatoes (about 1-1/4 lbs)
1/2 of a large head of cabbage (about 2 lbs)
4 cloves of garlic, crushed
1/4 cup olive oil
2 tbs of soy butter (I added one tbs while cooking
and one after it was cooked.
1/2 tsp crushed red pepper
1/2 tsp salt

Peel potatoes and cut into quarters.
Remove core of cabbage and discard. Cut
cabbage into 1" chunks.

Bring 4 quarts of water to boil; add potatoes
and cook, uncovered, for 10 minutes. Add
cabbage to potatoes and cook until both
vegetables are tender, about 15 minutes.

Drain vegetables thoroughly. In a 12"
skillet, cook crushed garlic in hot oil for one
minute.

Add potatoes, cabbage, butter,
crushed red pepper, and salt. Cook and
stir over medium heat about 15 minutes
or until veggies are very tender, using your spoon to
break the potatoes into lumpy chunks.
Serve immediately.

I think this recipe is from Traditional Home and
and I have no idea how old it is.

RED POTATO SKEWERS WITH GARLIC AND MUSTARD

This recipe is a nice change from mashed or baked potatoes. It has a rich flavor and is very easy to make. With a salad on the side this makes a quick tasty meal. Green beans and cauliflower go well with mustard dishes.

6 Servings

1-1/2 pounds small-red skinned potatoes (about 1 to 1-1/2 inches in
diameter), scrubbed, halved

3 tbs olive oil
3 tbs Dijon mustard
3 garlic cloves, minced
1-1/2 tbs finely chopped fresh rosemary*
1/2 tsp coarse kosher salt
1/2 tsp ground black pepper

6 metal skewers or wooden skewers soaked in water 30 minutes

Line baking sheet with heavy-duty foil. Cook potatoes in large pot of
boiling salted water just until tender when pierced with sharp knife
about 10 minutes. Drain; cool 10 minutes.

Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.

Add potatoes to dressing and toss to coat. Thread potatoes onto
skewers, cut side up. Place on prepared baking sheet. (Skewers can
be assembled 4 hours ahead. Cover and let stand at room temperature.)

Preheat broiler, positioning rack 6 inches from heat source. Broil
potato skewers until browned and bubbly, turning halfway through
cooking time, about 10 minutes total.

Recipe from Bon Appetit, August 2003

Note: Herb ratio - one third dry to one fresh

Cooking, like any other art or craft, should have the proper tools.
Using a whisk rather than a fork to mix dressings blends ingredients
much better. I buy many of my gadgets from thrift shops or garage
sales when they look unused. But many are inexpensive if bought new.