November 1st, 2005

Victory Cabbage Delight

So, my friend Paul told me about this one-pot dish he makes with "victory cabbage," and after merging it with my Polish friend Ania's similar recipe I give you a dish that ain't fancy (or pretty) by any stretch, but boy howdy does it hit the spot when you're feeling kind of cruddy and maybe aren't up for much cooking: Victory Cabbage Delight.

1 jar fresh (refrigerated--I use Bubbie's) sauerkraut (25 oz.), including liquid
1 can white or red kidney beans, drained and rinsed
3-4 small boiling potatoes, cut into large bites
Margarine

Dump the kraut, beans, and potatoes into a large pot. Add just enough water so that everything's covered. Cook until the potatoes are tender. This is better after it's sat a day, but I regularly devour it as soon as the potatoes are done. Top with margarine and eat hot by the bowlful.

If you want it to be a little more attractive add something green like fresh parsley, dill, chives, or scallions. If you're feeling fancy you can saute some onions and/or garlic in a little oil or margarine before you dump in the rest of the ingredients. Paul puts sausage in his instead of beans, so if you've got a good veggie link hook-up you might want to give that a go, though personally I don't know if I'd like it with any other salty ingredients. If you love black pepper, well, you know what to do. I hate bell peppers, but if I were one to like them I might think they'd go well with this. Or maybe I'm just saying that to punish wackos who like bell peppers. You be the judge.

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