| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | md | Potatoes |
| 1 | Green Cabbage (cored and chopped) | |
| 6 | oz | Thick cream |
| 3 | oz | Butter |
| 2 | Cloves of Garlic (crushed) | |
| 1 | ts | Salt |
| 1 | ts | Freshly ground pepper |
INSTRUCTIONS
Peel and quarter potatoes. Cook in boiling salted water until tender. Drain well and mash. Meanwhile steam the cabbage for 5 minutes, heat the butter in a large heavy based saucepan and saute the garlic for about 2 mins until softened. Add the cabbage and cook for about 5 minutes until soft. Puree the cabbage, add to the creamed potato and mash well. Season with salt and pepper and server hot. Posted to recipelu-digest Volume 01 Number 206 by CarickGirl <CarickGirl@aol.com> on Nov 6, 1997
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