Ingredients
- 3 lbs. potatoes, scrubbed
- 2 sticks butter
- 1¼ cups hot milk
- 1 head cabbage, cored and finely shredded
- 1 (1-lb.) piece ham or bacon, cooked the day before
- 4 scallions, finely chopped
- parsley leaves, chopped
- black pepper, freshly ground
Directions
- Steam potatoes in their skins for 30 minutes. Peel using a knife and fork. Chop with knife before mashing thoroughly to remove lumps. Add 1 stick butter in pieces. Gradually add hot milk, stirring consistently. Season with salt and a few grinds black pepper.
- Boil cabbage in unsalted water with 2 tablespoons butter until cabbage turns darker color, then cover with lid for 2 minutes. Drain thoroughly before returning to pan. Chop cabbage into small pieces.
- Put ham/bacon in large saucepan, cover with water. Bring to boil, simmer 45 minutes until tender. Drain. Remove any fat, chop into small pieces.
- Add cabbage, scallions, and ham/bacon to mashed potatoes, stirring in gently.
- Serve in individual soup bowls. Make an indentation on top of each bowl by swirling a wooden spoon. Put 1 tablespoon butter into indentations, sprinkle with parsley.
Leave A Comment