Monday, August 8, 2016

Cabbage & Potatoes

It's ever so easy and ever so yum! 
I never measure...just toss in what's available, or however much I want, 
or what the pan will hold...but here's the basic idea.

Heat coconut oil (or whatever oil or shortening you prefer) 
in non-stick skillet over medium heat. 

Slice your vegetables (cabbage, carrots, onion, celery, bell pepper) 
and toss into pan, with cubed potatoes last. Then add salt & pepper as you like.

If you put potatoes first, they will stick to your pan unless it's really hot. 
I layer in all the veggies as I chop them, then potatoes last. Put the lid on and 
let them cook over medium heat about 5 minutes, and then toss to prevent any 
scorching. Toss veggies about every five minutes until carrots & potatoes are tender. 

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