Ingredients
Equipment
Method
- Place the shredded cabbage and 2 cups of water in a large saucepan. Bring the mixture to a boil. Reduce the heat and simmer, covered, until the cabbage is tender, which takes about 10 minutes. Drain the cabbage, reserving the cooking liquid, and keep the cabbage warm in a separate dish.
- In the same pan used for the cabbage, combine the quartered potatoes and the reserved cooking liquid. Add enough additional water to cover the potatoes completely. Bring the mixture to a boil, then reduce the heat. Cook the potatoes uncovered until they are tender, about 15 to 20 minutes. While the potatoes cook, place the milk, chopped green onions, salt, and pepper in a small saucepan. Bring this mixture just to a boil and then remove it from the heat.
- Drain the cooked potatoes and place them in a large bowl. Mash the potatoes. Add the warm milk mixture to the potatoes and beat them just until they are blended. Stir in the cooked cabbage.
- To serve, drizzle the mash with melted butter. Top with minced fresh parsley and crumbled bacon.
Nutrition
Notes
This recipe uses the cooking liquid from the cabbage to add flavor to the potatoes. If you are watching sodium intake, you can reduce the added salt. This dish works well for meal preparation as the flavors meld nicely upon reheating.