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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A soymilk version from Usenet. Ingredients:
2 lbs boiling potatoes |
1 1/2 lbs cabbage, quartered |
4 tablespoons vegan margarine |
1 cup soymilk |
salt |
fresh ground pepper |
6 spring onions |
Directions:
1. Peel and quarter the potatoes. Slice the spring onions wafer thin.
2. Boil the potatoes for 7 to 10 minutes. Next add the cabbage to the pot. Cook for about 7 to 10 minutes. The potatoes should be tender. Drain. Remove Cabbage and slice into thin strips.
3. Add the margarine, half the milk and the salt and pepper to the pot. Mash. Do not leave lumps. Add the rest of the milk and blend until it is a puree. It should be thick.
4. Add Shredded cabbage. Mix until blended. Taste and season if needed.
5. Return the pot to low heat, stirring frequently until hot.
6. Place in heated bowl and garnish with onions.
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