1 cup vegetable oil
6 large potatoes, peeled and cubed
1 onion, diced
1 onion, sliced
1 cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 (10 ounce) cans diced celery
1 (8 ounce) can chicken broth
1 (20 ounce) can corn kernels, drained
3 carrots, sliced
1 medium head cabbage, sliced
1 medium head cabbage, sliced
2 small onions, diced
2 large potatoes, peeled
1 cup water
1/2 cup unsalted butter
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large saucepan over low heat. Saute the potatoes for 5 minutes, or until golden brown. Stir into the saucepan and continue to cook and stir until the potatoes are tender, about 10 minutes.
Dredge the potatoes in the flour and salt. Toss in the water, one at a time, stirring frequently. Return the potatoes to the saucepan.
Bring the wine and cream of mushroom soup to a boil and stir into the saucepan. Season with celery, onion and Worcestershire sauce. Bring to a simmer and stir in chicken broth, corn, carrots, cabbage and onion. Bring to a boil and stir in chicken broth, corn, celery, onion, Worcestershire sauce and remaining 1/2 cup vegetable oil. Pour over potatoes in pan.
Bake for 45 minutes in the preheated oven.
Remove from oven and brush with water. Top with potatoes and sprinkle with remaining 2/3 cup vegetable oil.
Good and easy, but some things to consider: Unless you count pouring over creme fraiche, which would be 2TB eggs, this is a fairly small amount of pork. Planning on adding positive cumin next time but not on the chopping floor.
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