6 cups of Potatoes (mashed)
3 cups of cabbage (medium dice, 1/4”)
1 cup of green onion (chopped)
¼ cup of parsley (chopped)
¼ lb of butter
Salt & white pepper (can substitute black pepper), to taste.
Melt butter in large sauté pan or large saucepan on medium heat.
Add cabbage and sauté until fully cooked and tender. Try to cook over medium heat without coloring the cabbage.
Add onions and sauté briefly. Add potatoes and mix well. If the potatoes seem too thick or dry, you may adjust it with a little milk.
Season with S&P and more butter if you would like to make it a bit richer.
Remove from heat and stir in parsley. You may serve the potatoes just like this or make small patties and sauté them until golden brown on both sides in butter. This is a great side dish and a great use of leftover mashed potatoes.