Yield: 4 Servings
|2 tablespoons||Olive oil|
Remove coarse veins and leaves from the cabbage and discard them.
Shred the cabbage finely. Bring the water to the boil in a large saucepan. Add the potatoes and salt to taste. Cover the pan, reduce the heat and cook the potatoes until they are tender. Remove the potatoes and mash them. Return the mashed potatoes to the pan and stir to mix. Add the shredded cabbage, olive oil and pepper to taste.
Bring the mixture to the boil and cook, uncovered, for 5 minutes.
Adjust the seasoning and serve. Jane Grigson (ed.) "The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World". Posted by Heiko Ebeling.