It's like un-smoked pastrami, but more subtle, more moist, and more tender than one can imagine
Stop me before they bleep me!
Here's a potato-cabbage dish that would melt the heart of the most frigid cabbage-hater:
MASHED PATATOES WITH CARMELIZED ONIONS AND CABBAGE
From Bon Appetit 9/93. Proportions aren't too important. I usually use a little more of everything except the butter. Good as a main dish for supper.
8 tbsp. (1 stick) unsalted butter.
2 onions, sliced
1/2 cabbage, sliced
salt and pepper
2 lbs. potatoes, peeled and chunked
1/4 cup or more half and half (or milk)
salt and pepper
2 tbsp. red wine vinegar
1 tbsp. water
Melt half the butter in a large skillet. Add cabbage and onions with a pinch of salt. Cook slowly, covered at first, until deep brown, scraping the pan frequently, about 45 minutes. Season with salt and pepper.
Steam or boil the potatoes and mash with the rest of the butter, the half and half, salt and pepper. Stir in about 1 cup of the onion mixture. Spread potatoes in a buttered baking dish.
Add vinegar and water to the remaining onion mixture in skillet and stir over high heat until liquid is absorbed. Spread over potatoes.
Bake at 375 degrees until very hot, about 20 minutes.
