1-1/2 lb (750 g) Ontario Russet Potatoes
1 tsp (5 mL) salt
2 tbsp (25 mL) unsalted butter
5 cups (1.25 L) coarsely chopped Ontario Green Cabbage
1 Ontario Shallot, minced
1/2 cup (125 mL) skim milk
Pepper (optional)
1
Peel potatoes and cut into quarters; place in medium saucepan. Pour in just enough cold water to cover; add 1/2 tsp (2 mL) of the salt. Cover and bring to boil; reduce heat to medium and cook until tender, 15 to 20 minutes. Drain.
2
3
Meanwhile, in medium skillet, melt butter over medium heat. Add cabbage and shallot; stir until well coated. Cover with tight-fitting lid; reduce heat to low and cook for 10 minutes, stirring occasionally. Add milk; cover and simmer for 5 minutes.
4
5
Mash potatoes; add cabbage mixture and remaining salt. Stir well. Season with pepper, if using.
CategoryDinner
Ingredients
1-1/2 lb (750 g) Ontario Russet Potatoes
1 tsp (5 mL) salt
2 tbsp (25 mL) unsalted butter
5 cups (1.25 L) coarsely chopped Ontario Green Cabbage
1 Ontario Shallot, minced
1/2 cup (125 mL) skim milk
Pepper (optional)
