Ingredients

4 medium potatoes (about 1 1/3 lb.)
3 C. chopped cabbage
8 medium green onions with tops, finely sliced
2 – 3 Tbsp. milk
1 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. minced parsley

Cooking Instructions

Peel and quarter potatoes. In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 20 to 25 minutes or until tender. Drain. Meanwhile, in a medium saucepan, bring 1/2″ water to boil over high heat. Add the cabbage and green onions. Lower the heat and simmer, covered, for 8 to 10 minutes or until the cabbage is tender. Drain. In a medium bowl, with an electric mixer on LOW, beat the potatoes until almost smooth. Add the milk, butter, salt, and pepper. Beat until light and fluffy. Stir in the cooked cabbage mixture and parsley. Serves 4. (The potatoes mellow the strong flavor of the cabbage.)

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)