Country Cabbage and Potatoes - Penzey's

Southern-style side dish, great for picnics. This recipe is from Roger and Marti Mikels from Penzeys One, Volume 3, Issue 2.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 1  head green cabbage
• 5  medium  red potatoes
• 1  piece salt pork, 3-inch (optional)
• 1 -2  chipotle pepper, whole (optional)
• 2  tablespoons sugar
• 1 -2  teaspoon  italian seasoning
• 1 -2  teaspoon crushed red pepper flakes (omit or cut back if using chipotles)

Directions

1. Cut head of cabbage into eighths, discarding the core. Shred or chop.
2. Wash and quarter the potatoes, leaving skin on. Place potatoes in a large stock pot.
3. Fill pot with enough water to cover potatoes. Add salt pork, if using, sugar, tuscan sunset blend, and crushed red pepper or chipotle peppers. Cover the pot and bring to a boil.
4. Reduce the heat to a medium simmer and cook for about 20 minutes. Throw the cabbage on top, and cook another 10 minutes or until the cabbage and potatoes are tender.
5. Carefully drain off water, and serve.