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What You Need:
(To Serve: 8)
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2 quarts water
½ cup chopped onion
6 cups peeled, diced potatoes
1½ cups (6 ounces) sliced pepperoni (¼-inch slices)
2 tablespoons olive oil
1 tablespoon seasoned salt
2 cups shredded cabbage
2 cups shredded fresh spinach
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Translate this recipe:
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| How To Cook: |
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1. Boil water in a Dutch oven; add onion, potatoes, pepperoni and olive oil.
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2. Bring to a boil again; reduce heat, cover and simmer 30 minutes, or until potatoes are tender.
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3. Remove pepperoni; set aside.
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4. Remove potatoes and onions; force them through a coarse sieve, then return them to the liquid in the Dutch oven.
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5. Add seasoned salt; bring to a boil.
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6. Reduce heat. Add cabbage, spinach, and pepperoni; simmer 2 minutes.
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7. Serve immediately.
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