Ingredients
- 3 lbs. potatoes, scrubbed, peeled and chopped
- 2 sticks butter
- 1 1/4 cups hot milk
- 1 pinch black pepper, freshly ground
- 1 head green cabbage, cored & finely shredded (or green or Lacinato kale)
- 1 lb. ham or bacon
- 4 whole scallions, finely chopped
- 1 tsp. parsley leaves, finely chopped
Servings:
Units:
Instructions
- Steam potatoes in their skins for 30 minutes, then peel them. Chop with a knife before mashing thoroughly. Add 1 stick of butter in pieces. Gradually add hot milk, while stirring. Season with black pepper, to taste.
- Boil cabbage in unsalted water until it turns a darker color. Add 2 Tbsp. butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly and chop into small pieces.
- If using ham, cook and chop into pieces. If using bacon, fry and chop into pieces.
- Add cabbage, scallions, and cooked ham (or bacon) to mashed potatoes, stirring them in gently.
- Plate in individual soup bowls. Make an indentation on top and place pat of butter into each. Sprinkle with parsley and serve.
Recipe Notes
Adapted from foodnetwork.com.
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