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Shared By:  Ted Farrand, FMP – Vice President
Washington, DC Office

  • 3 lbs  Potatoes, scrubbed
  • 2 sticks (16 oz.)   Butter, unsalted
  • 1 ¼ cups  Hot Milk
  • To taste  Black Pepper, freshly ground
  • 1 head Cabbage, green, cored and finely shredded
  • 1 lb piece Ham or bacon,
  • 2 each Green Onions, finely chopped
  •  ¼ cup Parsley, chopped, for garnish


  1. Put ham or bacon in large saucepan and cover with water.  Bring to a boil and simmer for 30 to 45 minutes, or until tender.  Drain.  Remove any excess fat and chop into small pieces.  Keep warm or reheat when doing final assembly.
  2. Steam the potatoes in their skins for 30 minutes.  Peel them using a sharp knife and fork.  Mash thoroughly to remove all lumps.  Add 1 stick (8 oz.) of butter in pieces, and gradually add hot milk, stirring continuously.  Season with black pepper.
  3. 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 throughout before returning it to the pan.  Chop into small pieces.
  4.  Combine cabbage, green onions, ham or bacon pieces and mashed potatoes, stirring gently.
  5.  Serve in individual soup plates with a tablespoon of butter placed on an indentation on the top.  Sprinkle with parsley.

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