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

  1. 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.
  2. 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.
  3. 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.
  4. Add cabbage, scallions, and ham/bacon to mashed potatoes, stirring in gently.
  5. 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.