Instructions: Use thin skinned potatoes (red, fingerlings, or rose-whites). Wash. Leave the skin on. Dice into 1/2" to 3/4" pieces. Parboil for about 3 minutes.

Let cool.

Heat a large skillet (one that comes with a lid) and add the oil and potatoes, salt and pepper. Saute until potatoes are golden brown (5 to 7 mins). Add green onion and red pepper. Stir fry about 2 minutes. Add the cabbage and parsley. Stir fry about 2 minutes. Add the broth; reduce the heat; add more pepper; cover; and let steam to soften (about 10 minutes).

Do not overcook the cabbage; should be crisp-tender. Serve at once with traditional Malt vinegar or the Meerrettich.

30.5%

See: A Menu with an Irish Theme. Pats note: The Book suggested this side dish but failed to provide a recipes. We made this based on memory and the picture in the Holidays book (which obviously was fried with bacon.)

NOTES : Tested. Review: "A little dry. Needs oil. We doubled the Bacos (1 tsp 30 cals, 1.5 g fat). The Meerrettich worked well! Great dish along side a turkey meatloaf. "

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