Cabbage and Potato Casserole
3 pounds potatoes, scrubbed
2 sticks butter
1¼ cups hot milk
Fresh ground black pepper
1 head cabbage, cored and finely shredded
4 scallions, finely chopped
Chopped parsley leaves, for garnish
1 Steam potatoes in their skins for 30 minutes; peel them using a knife and fork.
2 Chop potatoes with a knife before mashing then mash thoroughly to remove all the lumps.
3 Add 1 stick of butter in pieces.
4 Gradually add hot milk, stirring all the time; season with a few grinds of black pepper.
5 Boil the cabbage in unsalted water until it turns a darker color. 5
6 Add 2 Tbsp butter to tenderize it; cover with lid for 2 minutes.
7 Drain cabbage thoroughly before returning it to the pan.
8 Chop cabbage into small pieces.
9 Put the ham in a large saucepan and cover with water; bring to a boil and simmer for 45 minutes until tender, drain.
10 Remove any fat from the ham then chop the ham into small pieces.
11 Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
12 Serve in individual soup plates.
13 Make an indentation on the top by swirling a wooden spoon.
14 Put 1 Tbsp of butter into each indentation; sprinkle with parsley.