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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From the cookbook Food From Green Places: Vegetarian Recipes From Garden Hedgegrow. This is a very tasty recipe, as I just tried this today. So I am now passing it on to others to try as well. It doesn't say how much boiling water to use but I did use 1/4 cup of boiling water, plus it's not listed in the list of ingredients. Ingredients:
1 1/2 potatoes, peeled and boiled |
8 spring onions, trimmed and sliced |
1/4 cup hot milk |
2 ounces butter or 2 ounces margarine |
12 ounces outer cabbage leaves, shreddded and cooked |
salt & freshly ground black pepper |
Directions:
1. Drain the potatoes and dry them over the stove. Set aside.
2. Pour boiling water over spring onions in a small bowl to soften them (I used a quarter cup of boiling water). Drain and heat them gently witht he milk for 5-6 minutes.
3. Mash the potatoes and add the milk mixture.
4. Melt the butter or margerine in a pan and toss the shredded cabbage in it. Fold into the potato. Season generously.
5. You can either serve it as is (like I did), or fry it in butter, oil or dripping like a thick pancake until the outside is crusty, crisp and brown.
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