• 2 russet or white potatoes, peeled (medium)
  • 2 cups shredded green cabbage
  • 1/2 cup chopped onion
  • 1/4 cup soy milk or lowfat dairy milk
  • 1 tablespoon grated Cheddar cheese or soy cheese (optional)
  • salt and pepper to taste
Cut the potatoes into 1-inch chunks. Place the potatoes in a medium pot, and cover them with water. Bring the water to a boil, and cook the potatoes until they are almost tender, about 10 minutes. Add the cabbage and onion; continue cooking until the potatoes and cabbage are soft, about 5 minutes, Drain. Add the milk and mash until potatoes are smooth. Add cheese, if desired. Taste; season with salt and pepper. Serves 2.
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