Vegetable Sides Day Seven

Last night was cabbage and potato night.

To spice it up a little, I added Spanish paprika to the cabbage and rutabagas to the potatoes. They complimented the freezer bean stew nicely.

You can find the potatoes and rutabagas recipe in my post on bashed neeps. It is the lightest, most delicious mashed potatoes you'll ever taste. And no cream or milk. Just a little butter added to the mashed roots.

The cabbage was a simple sauté with sherry and smoked paprika for flavor. Good flavors for a cool fall evening.

Sautéed Cabbage Paprika
1 1/2 lbs cabbage (1 small), sliced thin
1/2 red onion, sliced thin
1 tbsp butter
2 tbsp sherry
1/4 tsp salt
1/8 tsp pepper
1/2 to 1 tsp Spanish smoked paprika

Warm the butter and sherry in a skillet over medium-high heat, along with 1/3 cup water. Add cabbage, onion, salt and pepper. Stir and cover. Let cook 10 minutes on medium heat until the cabbage is tender. Stir in paprika to taste.

Serves 4

Rutabagas from Flora Bella Farm