Family Tested & Approved
red rose potatoes, scrubbed
freshly ground black pepper
1 head cabbage, cored and finely shredded
piece ham, cooked the day before
scallions, finely chopped
chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes
Chop with a knife before mashing
Mash thoroughly to remove all the lumps
Add 1 stick of butter in pieces
Gradually add hot milk, stirring all the time
Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color
Add 2 tablespoons butter to tenderize it.
Cover with lid for 2 minutes.
Drain thoroughly before returning it to the pan
Put the ham in a large saucepan and cover with water
Bring to the boil and simmer for 45 minutes until tender.
Remove any fat and chop into small pieces
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates.
Make an indentation on the top by swirling a wooden spoon
Put 1 tablespoon of butter into each indentation.