Project Description

Recipe Ingredients:

  • 1 1/2 lbs. russet potatoes, peeled and cubed

  • 2 cups cooked baby lima beans

  • 4 tablespoons butter

  • 2 tablespoons cream

  • 4 strips bacon

  • 1/2 head of cabbage, thinly sliced

  • 1/2 white onion, thinly sliced

  • 4 cloves garlic minced

  • 4 tablespoons minced parsley, save 1 for garnish

  • Salt and pepper to taste

    Instructions

    Put peeled and cubed potatoes in a pot and cover with water. Place lid on pot and boil until tender. Set aside.

    Thinly slice cabbage

    Cook bacon in heavy skillet until crisp.

    Remove bacon from skillet and place on paper towels to drain. Crumble all slices and reserve 1 slice for garnish. Don’t throw out the bacon grease!

    Thinly slice onions

    Place cabbage and onion in bacon grease and sauté until onion is translucent. If you want your cabbage well done keep sautéing. Add garlic and cook a few minutes more.

    Drain potatoes and mash in the pot. Stir in butter and cream. Mix until smooth. Fold in the beans.

    Put potato bean mixture in a bowl and add the cabbage onion mixture along with the crumbled bacon and the parsley. Season to taste with salt and pepper. Garnish with the parsley and bacon.