| | Directions | | In a large saucepan, bring cabbage and water to a boil. Reduce heat, cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm. Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm. In a small saucepan bring milk and onions to a boil; remove from heat. In a large mixing bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. (12-16 servings) |
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| Ingredients | | - |  | 2 pounds cabbage, shredded |
| - | | 2 cups water |
| - | | 4 pounds potatoes, peeled and quartered |
| - | | 2 cups milk |
| - | | 1 cup chopped green onions |
| - | | Salt |
| - | | Pepper |
| - | | 1/4 cup butter, melted |
| - | | Crumbled cooked bacon |
| - | | Minced fresh parsley |
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