Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Mexican Cabbage




Source of Recipe


Ezine


List of Ingredients




4 large potatoes
1 large onion
1 jalapeno, seeded and chopped
1 T oil
1/4 t garlic
1 14 oz can chicken stock and 1 can water
1 can diced tomatoes or Rotel tomatoes and omit jalapeno
1 head of cabbage
Salt and pepper to taste



Recipe



Wash and cut up potatoes into large bite size cubes ..Coarsely chop onion.
Saute onion ,potatoes and jalapeno in small amount of oil with garlic until potatoes begin to soften. Transfer to a large pot or dutch oven. Add chicken stock,water, tomatoes and coarsely chopped cabbage.
Cook until cabbage is tender. Add salt and black pepper to taste.