The View

The View

Tuesday, April 23, 2013

Cabbage, Ring Bologna and Potatoes

I thought my Tuesday recipes featuring comfort food were over until fall, but I was wrong.  We certainly need comforting considering the cold April temperatures here in Wisconsin.  The long range outlook is better, but for today it is cloudy and cold.  There isn't any snow but some parts of our state have gotten a lot.

I watch PBS on Saturday morning.  It is full of cooking shows.  One Saturday I saw this recipe being made.  It was made with Perogies.  It was good but one day I didn't have any on hand, and I needed a quick supper.  This is my variation of the recipe.  So quick that you can have a meal on the table in
less than 30 minutes.  It is really good with applesauce.

I post a recipe every Tuesday.  If you haven't noticed, I have a search box to find a recipe or blog
posted in the past.



1 small head of Cabbage (shredded or cut in bite sized pieces)
1 small onion (chopped)
1 Ring Bologna (Beef, Turkey or kielbasa)
1 or 2 Cans of sliced Potatoes (drained)


Heat one or two Tablespoons of Olive Oil in large frying pan or electric fry pan
Add chopped onion and saute until the onion is clear
Add the shredded cabbage, stir around and cover until the cabbage wilts and starts to get tender
Add sliced ring bologna and cook until the cabbage is done, then add the drained sliced potatoes and toss them around until they are heated and slightly browned.

This can sit on warm a while to get the flavors blended or can be served right away.  I debated if I should post the photo of the finished product.  It doesn't look that good, but tastes very good. 






3 comments:

  1. Cabin Countess,
    We enjoyed this! We did make a couple of changes...the potatoes were sliced white ones lightly fried and the bologna was sliced into thick circles, not cut in half.It was great to have a simply made supper tonight that was made totally from things we had on hand.

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