| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Irish | Irish, Potato, Vegetables, Cheese | 1 | Servings |
INGREDIENTS
| 6 | Russet potatoes (about 3 pounds) A 2 lb cabbage, diced | |
| 1 | Stick unsalted butter, cut into bits | |
| 2 | tb | Minced fresh chives |
| 1/2 | c | Milk |
| 1 1/2 | c | Grated sharp Cheddar |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #252 Date: Sat, 14 Sep 1996 10:09:20 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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