Mar. 16th, 2013

nverland: (Monthly-March)
[personal profile] nverland
Great Blue Heron

 photo 20-great_blue_heron2_zps5f42b006.jpg *  photo 20-great_blue_heron1_zps4eafa2e9.jpg


Catalan Cabbage and Potatoes (Trinxat)

1 medium cabbage, cored and chopped
2 lbs (900 g) potatoes, peeled and coarsely chopped
4-6 thick slices bacon, fried until crisp and crumbled
1/2 tsp (2 ml) cumin seeds
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil

Parboil the cabbage in salted water until tender but still firm,
about 5 minutes. Drain and transfer to a large pot. Add the
potatoes and enough water to cover. Bring to a boil and
simmer until the potatoes are tender, about 20 minutes. Drain,
return to the pot, and chop coarsely with the edge of a spatula.
Stir in the bacon, cumin seed, salt, and pepper. Heat the oil
in a large heavy skillet over moderate heat. Drop the potato
mixture into the hot oil by large spoonfuls and pat into smooth
patties with a spatula. Fry until browned on both sides. Serves
4 to 6.

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