| 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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