Yield: 1 servings
|6||Russet potatoes (about 3|
|2 lb cabbage, diced|
|1||Stick unsalted butter, cut|
|2 tablespoons||Minced fresh chives|
|1½ cup||Grated sharp Cheddar|
Peel the potatoes, cut them into 1-inch dice, and in a large saucepan combine them with enough cold salted water to cover them by 1 inch.
Bring the water to a boil, simmer the potatoes for 15 minutes, or until they are tender, drain. In another large saucepan combine the cabbage with enough cold salted water to cover it by 1 inch and bring to a boil. Simmer the cabbage for 10 to 12 minutes, or until it is just tender, and drain. In a large bowl mash the potatoes and stir in the butter, the chives, the milk, the cabbage, and salt and pepper to taste. Transfer the mixture to a 2-quart baking dish, sprinkle the Cheddar over it, and bake the dish in the middle of a preheated 350F oven for 30 minutes, or until it is heated through and the cheese is melted. Serves 6-8 as a side dish.
From: Agnes Robinson
From: Pat Stockett Date: 03-27-95 (159) Fido: Cooking