1 cup mashed potatoes
1/2 small head of green cabbage – chopped
3 pieces of bacon – chopped (we used turkey bacon)
2 tablespoons olive oil
1 tablespoon balsamic vinaigrette
1 dollop Vanilla Bean Paste
1/4 cup milk
2 tablespoons creme fraiche
salt and pepper to taste
Heat up a medium sized skillet pot, warming the oil, vinegar and vanilla paste. Toss the cabbage and bacon bits into the vinaigrette and saute on medium high heat until the cabbage becomes translucent and soft. About 5-10 minutes.
Add the cup of mashed potatoes, milk and creme fraiche, reduce the heat and simmer until the potatoes start to bubble.
Salt and pepper to taste, and serve with pan seared roast or corned beef.