A hearty and flavorful dish combining tender cabbage, creamy potatoes, and a tangy gravy.
Peel and dice the potatoes into cubes. Place them in a large pot, cover with water, and add a pinch of salt. Boil until tender.
Cut the potatoes into evenly sized pieces to ensure they cook uniformly.
Chop the cabbage into bite-sized pieces. Set aside.
Use fresh cabbage for the best texture and flavor.
Dice the onion and bacon. In a skillet, cook the bacon until crispy, then remove and set aside. In the same skillet, sauté the onion in the bacon drippings until translucent.
Cooking the onion in bacon drippings adds a rich flavor to the dish.
Add butter to the skillet, then stir in the flour to create a roux. Gradually add the potato cooking water, stirring constantly, to form a smooth gravy.
Stir continuously to avoid lumps in the gravy.
Season the gravy with vinegar, sugar, salt, and pepper. Adjust to taste.
Taste as you go to balance the sweet, sour, and salty flavors.
Add the cabbage to the gravy and cook briefly until slightly tender but still crisp.
Avoid overcooking the cabbage to maintain its texture.
Combine the cooked potatoes and bacon with the cabbage and gravy. Stir gently to mix.
Mix gently to avoid breaking the potatoes.
Serve the dish warm, garnished with additional pepper if desired.
Serve immediately for the best taste and texture.
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